Slow Roasted Pork with Fennel

Slow-roasted pork shoulder seasoned with fennel, garlic, and chili, served with a fresh herb pesto and honey-glazed roasted vegetables.

Dinner Pork Dairy Free Gluten Free Roast Slow Cook

Estimated Nutrition

Calories

1460

kcal / serving

5840 kcal total

Carbs

22.1g

per serving

88.4 g total

Fat

109.6g

per serving

438.5 g total

Protein

98.8g

per serving

395.2 g total

Cook Time

480

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

juice only

piece

Lemon

juice only, for pesto

Meat

Pork Shoulder

small, whole, skin on

NutsSeeds

0.5

clove

Garlic

peeled

110

Fennel Seeds

smashed

Sea Salt

to taste

Black Pepper

to taste

tsp

Basil

for pesto

tsp

Mint

for pesto

tsp

Parsley

for pesto

clove

Garlic

for pesto

tbsp

Pine Nuts

toasted, for pesto

OilsFats

tbsp

Olive Oil

for roasting

tbsp

Olive Oil

to mix pesto

Vegetables

piece

Red Chilli

small dried, crumbled

Method

Preheat the oven to 230°C.

Score the pork skin with deep cuts about 5mm wide.

Mix smashed garlic, fennel seeds, salt, pepper, and chili and rub into the meat.

Roast the pork on a rack for 30 minutes until the skin blisters.

Turn the pork and pour over half the lemon juice and 2 tbsp olive oil.

Reduce oven temperature to 110°C and roast for 8 to 24 hours, basting occasionally.

Remove from oven when the meat is soft and the skin is crisp.

Blend pesto ingredients together in a blender.

Roast carrot and parsnip batons with oil and honey at 200°C for 30 minutes to serve.