| Prep Time | 20 minutes |
| Cook Time | 3 1/2 hours |
| Servings |
people
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Ingredients
- 2 kg Pork Shoulder Boned and rolled
- 2 teaspoon Fennel Seeds
- 2 teaspoon Thyme Finely chopped
- 1 teaspoon Black Peppercorns
- 2 teaspoons Sea Salt
- 4 Cloves of garlic Crushed
- 2 tablespoons olive oil
Ingredients
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Instructions
- Preheat fan forced oven to 160°C
- Remove netting from pork and unroll. Pat pork dry with paper towel. Use kitchen string to roll the pork again. Combine fennel seeds, thyme, peppercorns, salt and oil with a mortar and pestle. Rub mixture all over the pork. Place pork on rack in a large roasting pan.
- Roast for 3 hours. Increase heat to 220°C and cook for a further 20 minutes or until the crackling is crisp and golden. Rest for 20 minutes before slicing and serving.
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