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overnight pork shoulder with fennel

www.gourmettraveller.com.au

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Prep Time: 15 minutes

Cook Time: 540 minutes

Total: 555 minutes

Servings: 6

Author : Cordelia Williamson

Ingredients

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1 piece of pork shoulder (1.9kg; preferably oyster-cut), skin on and scored4 small fennel bulbs, thickly sliced1 onion, cut into wedges180 gm large green olives, pitted and halved500 milliliters (2 cups) apple cider500 milliliters (2 cups) chicken stock2 tsp coarsely crushed fennel seeds2 tbsp mild-flavoured extra-virgin olive oilMustard, crusty bread and a leafy salad, to serve

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Instructions

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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).