Slow-roast shoulder with fennel

Ingredients

• 2kg pork or lamb shoulder
• 2 fennel bulbs, quartered
• 1 head garlic
• 1 tbsp fennel seeds
• 250ml white wine

Method

1. Score the fat, salt it heavily, and leave it uncovered in the fridge overnight if you can.
2. Sit it on the fennel and garlic, pour in the wine, cover tightly with foil.
3. 140°C for five hours. Then uncover, turn to 220°C for 30 minutes to crisp.
4. Rest 30 minutes. It should pull apart with a spoon.