ROLLED PORK SHOULDER WITH FENNEL, GARLIC AND ROSEMARY
 
Prep time
Cook time
Total time
 
Once mastered, tying up a joint is quite easy, there are many videos on You Tube. Obviously a smaller joint can be used. A 2k joint will take about 3-4 hours.
Author:
Serves: 12
Ingredients
  • A large joint of boneless shoulder of pork (approx 3.5 - 4k)
  • 1 Tablespoon of crushed fennel seeds and another tablespoon for the crackling rub.
  • 4 Cloves garlic, crushed or finely chopped.
  • 1 Tablespoon finely chopped fresh rosemary.
  • 1 Teaspoon finely chopped bay leaves.
  • Salt and Pepper
  • Kitchen string for tying.
Instructions
  1. Preheat the oven to 200c (fan)
  2. Before starting chop all the herbs and garlic and mix together with about 20 grinds of black pepper and a teaspoon of salt.
  3. Crush another tablespoon of fennel seeds and mix with a tablespoon of sea salt in a small bowl, this is for the rind when tied.
  4. This will save having to keep washing your hands.
  5. Unroll the joint and rub the herb mixture into the meat.
  6. Roll back up and tie neatly with string.
  7. Rub the rind with the salt and fennel.
  8. Place in a large roasting tin and place uncovered in the hot oven on a low shelf.
  9. Cook for 20 minutes then turn the heat down to 155c.
  10. Cook for another 5 hours.
  11. Leave to rest for 15 - 20 minutes before serving.
Recipe by The Eating Tree at http://www.theeatingtree.com/2014/12/30/rolled-pork-shoulder-with-fennel-garlic-and-rosemary/