Name: Sean Moran’s slow-roasted pork shoulder with fennel
Prep time: 15 min
Cook time: 510 min
Total time: 525 min
Yield: 8 - 10
Ingredients: 1 free-range, bone-in pork shoulder (5kg-6kg); 1 tbsp fennel seeds; 1 head garlic, cloves peeled; 750 ml white wine; 10 large fennel bulbs, halved; 75 ml apple cider vinegar

Sean Moran’s slow-roasted pork shoulder with fennel

Australian Gourmet Traveller recipe for slow-roasted pork shoulder with fennel by Sean Moran.

Serves 8 - 10

Prep

15M

Cook

8H 30M

Total

8H 45M

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“Everyone loves a full-flavoured, meltingly tender shoulder of pork, even the cook,” says Moran. “It’s easy to prepare, wow at the table and those seductive anise wafts – a thrill to wake up to.”

Ingredients

1 free-range, bone-in pork shoulder (5kg-6kg)

1 tbsp fennel seeds

1 head garlic, cloves peeled

750 ml white wine

10 large fennel bulbs, halved

75 ml apple cider vinegar

Method

Main

1.Preheat oven to 200C. Carefully score skin of pork in a 2.5cm diamond pattern just deep enough to penetrate fat without exposing flesh. Pound fennel seeds, garlic and 2 heaped tsp salt to a paste with a mortar and pestle. Rub all over pork, pushing into scored skin, then place skin-side up in a large deep roasting pan. Place fennel bulbs neatly around pork and pour in wine. Reduce oven to 100C and roast pork overnight (or at least 8 hours). Remove shoulder and fennel from pan and set aside covered to rest (20 minutes).

2.Meanwhile, add vinegar to pan and reduce cooking liquid over medium-high heat until sauce consistency (25-30 minutes). Keep warm.

3.Serve pork with sauce.