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

1. 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.
2. Pre-heat fan forced oven to 150ºC.
3. 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.
4. Remove foil and increase temp. to 230ºC, then roast for 20 mins or until browned on the outside.
5. Remove from the oven and rest.
6. 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.
7. In a small bowl, combine cornstarch with 1 Tbsp. water and whisk into the gravy until smooth.
8. 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.

https://sunporkfreshfoods.com.au/recipes/slow-roasted-pork-shoulder/