Ingredients:
- 20 g butter
- 2 kg rolled shoulder of boneless pork
- 2 tbsp olive oil
- 2 tsp coarse salt
- 1 tsp fennel seeds
- 2 large cloves of garlic, crushed
- 2 fennel bulbs, cleaned and sliced lengthwise
- 3 green apples, remove core and seeds and slice thinly
- 355 ml dry apple cider
Directions
- Heat the oven to 160 C. Slice the skin of the pork with a knife. Rub with olive oil, salt and fennel seeds.
- Use a casserole dish or any oven dish that can take a stove fire, heat oil on high heat. Add the pork and scorch it on all sides for about 8 minutes, until it is golden. Place the pork shoulder in a plate.
- Reduce to medium heat and add butter, garlic and fennel bulbs. Fry for 6-8 minutes until the fennel is soft. Add apples and cider. Bring to the boil and stir while scraping the bottom of the dish with a wooden spoon. Add the pork and cover with foil.
- Bake for 2 hours or until the pork is cooked from the inside (when you insert a stick the juices are clear). Allow the shoulder to sit for 15 minutes prior to serving with the fennel mixture.
