Slow Roasted Pork Shoulder
Transform your ordinary Sunday roast into something extraordinary with this slow roasted pork shoulder with lemon, fennel and rosemary.
3 hrs 15 mins + overnight
Capable Cooks
6
What you’ll need
INGREDIENTS
- 2-4kg SunPork Shoulder
- 6 garlic cloves, minced
- 1 lemon, juiced
- 2 tsp. lemon zest
- 1 Tbsp. olive oil
- 1 Tbsp. fennel seeds
- 1 Tbsp. fresh thyme, chopped
- 1 Tbsp. fresh rosemary, chopped
- 1 Tbsp. salt
- 2 tsp. cracked black pepper
- 1½ cups chicken stock
- 1 cup dry white wine
- Salt and pepper, to taste
- 1 Tbsp. cornstarch
- Seasonal vegetables, to serve
How to make it
- In a large bowl, combine garlic, lemon juice, zest, oil, fennel seeds, thyme, rosemary, salt and pepper, then rub all over the pork shoulder. Cover and marinate for 3 hrs, ideally overnight.
- Pre-heat fan forced oven to 150ºC.
- Place pork onto a roasting rack and into a roasting pan. Fill the bottom of the tray with ½ cup chicken stock. Cover with foil and roast for 2 hrs or until the internal temp. reaches 63ºC.
- Remove foil and increase temp. to 230ºC, then roast for 20 mins or until browned on the outside.
- Remove from the oven and rest.
- Meanwhile, pour the roasting juices into a large fry-pan with remaining chicken stock. Bring to the boil and reduce by half. Add the white wine and reduce by half, then season to taste.
- In a small bowl, combine cornstarch with 1 Tbsp. water and whisk into the gravy until smooth.
- Serve on a large platter with forks to pull the roast apart. Add seasonal roasted vegetables of your choice, and a generaous drizzle of gravy.
