1.6kg boned and rolled pork shoulder (tied not netted)
2 teaspoons fennel seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
1 teaspoon dried chilli flakes
2 teaspoons sea salt
4 garlic cloves, crushed
1 tablespoon finely grated lemon rind
2 tablespoons olive oil
Preheat oven to 160°C/140°C fan-forced.. Place on a board. Using a mortar and pestle, crush fennel seeds, coriander seeds and peppercorns. Transfer to a bowl. Stir in chilli, salt, garlic, lemon rind and oil. Rub fennel mixture over pork. Place pork on a wire rack in a large roasting pan.
Roast for 2 hours 30 minutes. Increase heat to 220°C/200°C fan-forced. Cook for 20 to 30 minutes or until crackling is golden and crisp. Cover loosely with foil. Rest for 20 minutes. Slice. Serve.