I first posted this slow roast pork recipe back in 2013 and am making it again today to warm us up on a cold May Bank Holiday weekend. I have made a couple of changes – like adding coriander seeds to the fennel – but otherwise the recipe is the same as it was 8 years ago (where has the time gone!!). I’ve also updated a few of the photos.

It is a lovely fragrant dish with Mediterranean influences from Greece and Spain. It fills the whole house with a gorgeous aroma as it’s cooking! As it’s slow cooked it literally falls apart when you take it out of the oven – so you can carve or “pull” – the choice is your!

Slow roast spicy pork

A slow roast pork recipe filled with fragrant herbs and spices. Can be served in lots of ways - as a traditional roast, as pulled pork, in flat breads of cold with pickles!

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Prep Time 30

Cook Time 4

Course Main Course

Cuisine Mediterranean

Servings 8

Ingredients

2 kilo Rolled shoulder of pork
1 Red onion
1 Brown onion
10 cloves of garlic
2 tbsp Extra olive oil
2 tsp Dijon
2 tsp Fennel seeds
1 tsp Coriander seeds
1 Lemon - zest and juice
1 Orange - - zest and juice
2 tsp Dried oregano
1 tsp Smoked paprika
.5 tsp salt
1 tsp Chilli flakes
1 tbsp Honey
5 Sprigs Fresh rosemary
5 Sprigs Fresh sage
1 Small glass White wine

Instructions

Roast the fennel and coriander seeds for 2-3 minutes in a small pan remove and grind in a mortar & pestle Add the salt and 5 of the garlic cloves peeled and pound to a rough paste. Add the olive oil, oregano, paprika, chilli, black pepper, honey, mustard and pound again. Finally add the zest and citrus juices and enjoy the fabulous smell!
Line a large baking dish or tray with foil leaving enough over lap to wrap around the pork. Pop the pork on the foil and smoother with the marinade and scatter the onions and herbs. Pour over the white wine. Fold over the foil into a package and eave to marinade at room temperature for an hour.
Place in a preheated oven at 180 degrees C and cook for 30 minutes
Turn the oven down to 150 degrees C and cook for a further 3 and half hours.
Unwrap the pork and remove from the baking dish. Leave to rest for 10 minutes and then carve or “pull” which ever you prefer. Serve with the juices from the pan (thicken with flour if you like) and serve roast potatoes and vegetables or a green salad.