Slow-roasted shoulder of pork with fennel, garlic and chilli

Show ingredients

Pork & gammon

Slow-roasted shoulder of pork with fennel, garlic and chilli

Main Serves 6 4h 40 min
An old River Café wood fired oven favourite, but still good cooked in a normal oven at home.


  • 1.3kg shoulder of pork
  • 4 garlic cloves, crushed
  • 2 tbsp fennel seed
  • 2 dried chillies, crumbled
  • 2 tbsp olive oil
  • 3 lemons, juiced
  • salt and pepper


Prep time: 10 min
Cooking time: 4h 30 min
  • Step 1

    Preheat oven to 230°C/Gas mark 8. With a sharp knife score the pork, making every other score deep enough to just cut the meat.
  • Step 2

    Mix the garlic, fennel seed, chilli, salt and pepper together in a mortar and pestle. If you don't have one put the fennel seed in a plastic bag and gently bash with a rolling pin before mixing in the other ingredients. Rub into all surfaces of the meat, making sure it penetrates the score marks.
  • Step 3

    Place the pork on a rack in a roasting tin and cook for 20-30 minutes, until the crackling begins to blister.
  • Step 4

    Mix the olive oil and two thirds of the lemon juice. Turn the oven down to 110°C/Gas Mark and frac1/4;, turn the joint over and baste with half the lemon juice/oil mix. Cook for another 3-4 hours, turning and basting occasionally.
  • Step 5

    Lift the pork onto a carving board and deglaze the pan with the remaining lemon juice. Neat carving will be a problem – it's easier to break the crackling off and carve in thick chunks.

You may also like…