4 medium carrots
3 fennel bulbs,
2 onions coarsely chopped
1 bulb of garlic, cloves smashed
Sprigs of fresh thyme
10 -12 lb piece of pork shoulder on the bone,
2 tablespoons fennel seeds
1 tablespoon sea salt
750 ml bottle of white wine
1 pint chicken stock
Preheat your oven to 450.
Peel, trim and coarsely chop the vegetables,
Put into a large roasting pan
Add garlic, and thyme sprigs
Score the pork
Combine the fennel seeds with the salt in a blender until fine.
Insert the fennel seeds mixture into the skin of the scored pork
Baste the pork shoulder with olive oil
Place it on top of the vegetables.
Put the pork in the preheated oven for 20 to 30 minutes
Turn oven down to 250F
Cook the pork for 9 hours, until the meat is soft
Blend together the cooked vegetables and drippings in the pan
Add the stock to the roasting pan
Pour the wine into the roasting pan
Cook for about an hour
Add a little cornstarch if needed
Let the pork rest for half an hour before slicing
This is fabulous roast pork, it is slow cooked in the oven overnight on low temp
It's yummy. Enjoy!