- Large pork shoulder, roughly 2kg.
- 2 onions
- Mix of fresh herbs e.g thyme, sage, rosemary.
- 1 large or 2 small fennel bulbs
First preheat your oven to 250°C.
Then take out the pork and pat dry with paper towel. Using a sharp knife, score pork rind.
Chop your fennel and onions into quarters and lay them in your baking tray with some olive oil. Add your herbs too. Place the pork on a wire rack in your roasting pan with the vegetables. Brush oil over pork and rub with sea salt. Roast for 20 minutes, or until skin begins to colour and blister.
Reduce your oven temperature to 190°C. Roast pork for 1 hour 10 minutes or until cooked through and crackling is golden and crisp. Take it out of the oven and cover with foil. Rest for 10 minutes.
While your meat is resting you can make a gravy using the juices from the backing tray. You can add flour or gravox powder to thicken the sauce. You can also mash some of the vegetables from the roasting tin to add some more flavour.