Name: Overnight pork shoulder with fennel
Prep time: 15 min
Cook time: 540 min
Total time: 555 min
Yield: 6
Ingredients: 1 piece of pork shoulder (1.9kg; preferably oyster-cut), skin on and scored; 4 small fennel bulbs, thickly sliced; 1 onion, cut into wedges; 180 gm large green olives, pitted and halved; 500ml (2 cups) apple cider; 500ml (2 cups) chicken stock; 2 tsp coarsely crushed fennel seeds; 2 tbsp mild-flavoured extra-virgin olive oil; Mustard, crusty bread and a leafy salad, to serve

Overnight pork shoulder with fennel

Overnight dishes are an entertainer's best friend. And this one is a real crowd-pleaser.

Serves 6

Prep

15M

Cook

Total

9H 15M

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There’s something super-comforting about cooking overnight – you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower purée would also be a welcome addition.

Ingredients

1 piece of pork shoulder (1.9kg; preferably oyster-cut), skin on and scored

4 small fennel bulbs, thickly sliced

1 onion, cut into wedges

180 gm large green olives, pitted and halved

500ml (2 cups) apple cider

500ml (2 cups) chicken stock

2 tsp coarsely crushed fennel seeds

2 tbsp mild-flavoured extra-virgin olive oil

Mustard, crusty bread and a leafy salad, to serve

Method

Preheat oven to 110°C, fan-forced. Place pork in a roasting pan, arrange fennel and onion around it, scatter with olives, pour in cider and stock, scatter with fennel seeds, drizzle with oil and season well to taste. Cover with two layers of foil and roast until pork is very tender and pulls apart easily (8-9 hours). Serve hot with mustard, bread and a leafy salad.

Note: For cracking, increase the oven to 230°C, fan-forced, and roast, uncovered, until crackling forms (25-30 minutes).