What’s a Sunday without a gorgeous big roast? Pork and apple are such great friends.
Preheat oven to 230C.
Using a sharp knife, score the whole skin of the shoulder with deep cuts about 5mm wide.
Mix the garlic, fennel seeds, chilli, salt and pepper together in a bowl.
Rub and push this mixture into and over the skin and all surfaces of the meat.
Place the shoulder on a rack in a roasting tin and roast for 30 minutes or until the skin begins to crackle and turn brown.
Turn the pork over and pour over half the lemon juice and olive oil.
Turn the oven down to 140C and leave the meat to roast for 6 hours.
Turn the pork over and occasionally baste with extra lemon juice.
For the last half hour of cooking, place the apples in the roasting tray and turn the oven up to 180C.
The shoulder is ready when it is completely soft under the crispy skin. Push the meat and it will give way.
Serve with apples on the side.
2 kilograms Freedom Farms pork shoulder skin on, bone in
3 Garlic Cloves peeled and finely chopped
20 grams Farro ground fennel seeds
1 teaspoon Farro chilli flakes
1 1/2 tablespoons Kosher Salt
freshly ground black pepper
Juice of 4 lemons
3 tablespoons extra virgin olive oil
4 apples cut in half