The secret to this meat being melt-in-the-mouth is to cook it long and very slow. Get in in the oven early! We’ve cooked a massive piece of pork shoulder because it’s good value and such an easy way to serve up filling food.
Cooks whilst you’re out
PREP 10 MINS
COOK 8 HOURS
4tbsp fennel seeds
1tbsp coriander seeds
2tbsp sea salt
4 carrots, roughly chopped
3 onions, roughtly chopped
3 garlic cloves, crushed
few sprigs rosemary
2.8kg whole boneless pork shoulder, skin scored (ask the butcher to do this)
900ml chicken stock
20 white rolls
2 x 220g red pepper and tomato salsa (we like Tracklements)
2 x 140g packets wild rocket
1 Heat oven to Gas 9, 250C. Crush the fennel and coriander seeds with salt in a pestle and mortar – or whiz together in a mini processor to crush.
2 Put the carrots, onions and garlic and thyme in a large roasting tin.
3 Spread the salty mixture over the pork and put on top of the vegetables. Cook for 20—30 mins until starting to turn brown.
4 Reduce oven to 140C, Gas 1. Pour the chicken stock around the pork and cover with foil.
5 Cook for 8 hours until the pork is so tender you can pull it apart with a couple of forks. Remove foil, increase heat to maximum heat to crisp up crackling if needed for 15 mins.
6 Serve the rolls with salsa, shredded pork and rocket.
Per serving; 362 cals, 7.5g fat (2g sat fat), 36g carbs