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PHOTOS: Fennel rubbed pork

TheToast Posts: 376
Sharing an Easter Sunday cook. 5kg of pork shoulder rubbed with a garlic, rosemary and fennel mix. Overnight - took about 14hrs at 120c.  Jacked up to 140 for final few hours - pulled really well. 

Skin removed at end and put in oven to create crackling. And made roast potatoes in oven. 

Method was a Jamie Oliver one - he didn’t invent it. But the original recipe is no longer online and it’s the closest I could find. The gravy (reduced  from cider) was great. 

We dropped a chunk over to my inlaws (social distancing!) and have plenty leftover for the week and the freezer. 

Hope you’re all keeping safe and well.