Brent’s Overnight Pork Roast

This recipe makes the most succulent pork shoulder you’ve ever tasted. The secret to insanely crispy crackling is to boil the skin for 20 minutes. Go on, give it a crack!
Recipe info
This recipe makes the most succulent pork shoulder you’ve ever tasted. The secret to insanely crispy crackling is to boil the skin for 20 minutes. Go on, give it a crack!
Ingredients
  • 1 Large pork shoulder on the bone (about 2,5 kg)
  • 2 tablespoons (30ml) fennel seeds
  • Salt and pepper
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped Olive oil
  • 2 fresh bay leaves, finely chopped
  • 1 tablespoon (15ml) fennel seeds, crushed
  • Large sprig rosemary, finely chopped
  • Large sprig thyme, finely chopped
method

Place the pork, skin side down, in a roasting tray and fill a third of the way with water. Add the fennel seeds, salt and pepper and bring to the boil on the stovetop. Simmer for 20 minutes.

Meanwhile, sauté the onion and garlic in a generous splash of oil until soft. Add all the other ingredients and fry for a minute. Cool slightly.

Remove the pork from the water and pat dry with a paper towel. Place it on a double sheet of heavy foil. Rub the meat all over with salt and pepper, and then spread the pan mixture over the meaty side.

Wrap the pork tightly in foil by bringing the sides up and over the top, so no juices can leak out. Place it in a roasting tray.

Roast the pork at 130˚C for 8-10 hours or overnight, until the meat pulls away from the bone.

Carefully remove the pork from the oven and from the foil parcel, taking care not to lose any juices. (The juices are perfect to make gravy or to drizzle over the meat.)

Place the pork on a low rack in the oven and grill, skin side up, for 20 minutes, or until the crackling is super-crisp and blistered.

WHY NOT…

… serve this dish in true Italian fashion, carved and then stuffed into soft floury buns.

… use pork belly or a pork neck roast instead of shoulder.

… serve it with crushed, roasted baby potatoes with lots of sage, rosemary and thyme (pictured).

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