24 hours may seem a long time, but once the pork is in the oven, there’s
nothing to do but let it gently cook, so it’s not really time-consuming at
all. This produces meltingly tender pork that will just fall apart into
shreds - you won’t need a carving knife.
SERVES 6
Preparation time 10 minutes,
cooking time 24 hours
2 kg Blythburgh Free Range Pork
shoulder, boned, rolled and scored
salt and pepper
2 tablespoons oil
1 tablespoon fennel seeds
1 pint
chicken stock
bunch of thyme
Heat the oven to
200ºC. Place the pork in a roasting tray, rub the skin with oil
and salt and sprinkle with fennel seeds. Roast for 30 minutes, then lower the
oven to 100ºC and cook for 23½ hours. When cooked, remove the pork from the
tray and drain off most of the fat. While the pork is resting, add the stock
and thyme to the pan and simmer for 10 minutes. Shred the pork and serve
with the reduced stock and your choice of vegetables.