* 1 tablespoon whole Fennel seeds
* ½ teaspoon Freshly ground black pepper
* 2 teaspoons of pink Sea salt
* 3 apples, cored and roughly cut up, no need to peel
* 2 large Carrots, peeled and sliced
* 2 large Onions, peeled and sliced
* 1 whole bulb of Garlic, separated into Cloves which are then peeled and crushed under a Knife
* Bunch of fresh Thyme leaves
* 10 fresh Sage leaves
* 2.2 kg boneless Pork shoulder, rolled and tied
* 4 tablespoons Olive oil
* half a bottle of White wine
* ½ pint of Chicken stock

===Method===
* Grind the Fennel seeds and Salt together in a Spice mill or Coffee grinder and set to one side.
* Add a good glug of Olive oil to the base of a large Roasting tray and layer all of the Onions, Garlic, Herbs, Spices and sliced Vegetables in the tray.
* Carefully cut slashes in the Pork skin using a Stanley knife. Massage the skin with a tablespoon or so of Olive oil and then rub the Fennel-Salt into the cuts.
* Sit the Pork on top of the Vegetables and pop into your Oven set to its highest setting for just 15 minutes. Don't forget to time this, you'll destroy a great pork joint if you don't turn it down in time!
* After 15 minutes, cover the joint with Tin-foil, pour the half of the bottle of wine over the vegetables, reduce the heat to 120° C (250° F - gas ½) and cook for 4 hours
* After 4 hours, slice the skin and most of the fat from the joint and discard
* Cut the pork joint in half, lengthwise, turn over and cover with the vegetables to keep the meat moist, re-cover with tin-foil and slow-cook for a futher 4 hours at 120° C

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