24 hour roast pork shoulder
24 hours may seem a long time, but once the pork is in the oven, there’s nothing to do but let it gently cook, producing meltingly tender pork that will just fall apart into shreds.
Instructions
- Heat the oven to 200ºC.
- Place the pork in a roasting tray, rub the skin with oil and salt and sprinkle with fennel seeds.
- Roast for 30 minutes, then lower the oven to 100ºC and cook for 23½ hours.
- When cooked, remove the pork from the tray and drain off most of the fat.
- While the pork is resting, add the stock and thyme to the pan and simmer for 10 minutes.
- Shred the pork and serve with the reduced stock and your choice of vegetables.
Thank you to Blythburgh Pork for sharing this recipe with us.
