The idea for this recipe came from Jamie Oliver's "Cook With Jamie - My Guide to Making You a Better Cook" ISBN 0-718-14771-5 Amazon. His recipe is fine but the quantities are far too large as that would serve 12 people! I've reduced the quantities so the recipe should serve about 6 people and the ingredients are more easily available and affordable.
The original recipe used a bulb of fennel which was not available from any of our local suppliers, so as we try to only source local products, I picked some apples from our neighbour's tree and used those instead 😉.
- 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
- Pre heat your oven to the highest setting - remember this is only for the first 15 minutes roasting.
- 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
Cut in half and covered with the vegetables to keep moist
Vegetables prepared with lots of garlic!
Vegetables seasoned, ready for the pork shoulder
Pork shoulder added, ready for the oven
The book that inspired this cut-down version of Jamie's fabulous slow-roast pork recipe
Pulled pork enchiladas ready to bake for 30 minutes
Pulled pork enchiladas after baking
We served this in multiple ways; first portions with roast potatoes, vegetables and gravy, second portion, after a little spicing up, as pulled pork in taco shells with sour cream and salad, and the final portions as Pulled Pork Enchiladas.
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