Prep 20 min | Cook 3 hr | Serves 6

Ingredients:

• 2.5–3 kg boneless, rolled pork shoulder - Buy me here

• 4 tsp fennel seeds

• Salt and black pepper

• 1 onion, peeled and cut into wedges

• 1 garlic bulb, halved

• 2 large carrots, halved lengthwise

• 2 bay leaves

• 1 rosemary sprig

• 1 small bunch of thyme

• 2 tbsp plain flour

• A splash of dry cider

• 500ml chicken, pork, or vegetable stock

• 1 tbsp redcurrant jelly (or similar fruit jelly)

• ½ tbsp cider vinegar

Method:

1. Prep the Pork: Heat the oven to 240°C (220°C fan)/465°F/gas 9. Pat the pork skin dry and score it deeply (about 2cm apart) with a sharp knife, being careful not to cut into the meat.

2. Toast & Crush the Fennel: Lightly toast the fennel seeds in a dry pan until fragrant, then roughly crush them. Massage the pork all over with salt and the crushed fennel, working it into the scored skin.

3. Initial Roast: Place the pork in a roasting tin and roast for 35 minutes until the skin blisters and begins to crisp.

4. Slow-Roast with Aromatics: Remove the pork and set aside. Scatter the onion, garlic, carrots, bay leaves, and rosemary in the tin. Place the pork on top, then bruise the thyme over the crackling, letting the leaves fall into the tin. Reduce the oven to 170°C (150°C fan)/335°F/gas 3½, add a little water to the tin, cover loosely with foil, and roast for 2–2½ hours until fork-tender.

5. Rest & Make Gravy: Let the pork rest while you prepare the gravy. Skim excess fat from the tin, then stir in the flour, scraping up the caramelized bits. Deglaze with cider, add the stock, and simmer until thickened. Finish with jelly and vinegar, then strain for a silky-smooth sauce.

6. Serve: Carve the pork into thick slices, showcasing the crisp fennel crackling, and serve with the rich, herb-infused gravy.

Perfect for a Sunday roast or a celebratory feast—tender, fragrant, and irresistibly crispy.