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


Step 1
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.

Step 2
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.

Fennel, Black Pepper and Lemon Slow Roasted Pork Shoulder