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GRID IRON GOURMET / THE KITCHEN

Roast Pork Shoulder with Lemon & Fennel

Slow-roasted pork shoulder with its rich fat and flavourful meat is perfectly balanced by the brightness of lemon and the gentle anise notes of fennel. As the joint roasts, the citrus and vegetables caramelise in the pan, creating a naturally fragrant and savoury jus that complements the tender pork.

INGREDIENTS
  • 2–2.5kg pork shoulder, boned and rolled (skin scored for crackling)
  • 3 fennel bulbs, quartered
  • 2 unwaxed lemons, halved
  • 6 garlic cloves, smashed
  • 3 sprigs fresh rosemary
  • 2 tbsp olive oil
  • 2 tsp fennel seeds
  • 1 tsp coarse sea salt
  • ½ tsp black pepper
  • 250ml dry white wine (or chicken stock)
METHOD

  1. Prepare the pork
    • Pat the skin dry, rub with olive oil, salt, pepper, and fennel seeds.
    • Leave uncovered in the fridge for at least 1 hour (overnight if possible) to dry the skin.
  2. Prepare the tray
    • Preheat oven to 220°C fan (240°C conventional).
    • Place fennel quarters, halved lemons (cut side up), garlic, and rosemary in the base of a roasting tin.
    • Drizzle with olive oil and season lightly.
  3. Roast at high heat
    • Place the pork shoulder on top of the fennel and lemon bed.
    • Roast for 25 minutes to crisp the skin.
  4. Slow roast
    • Reduce oven to 160°C fan (180°C conventional).
    • Pour in the wine or stock around the vegetables (not over the crackling).
    • Roast for 3.5–4 hours, basting occasionally, until the meat is tender.
  5. Rest and serve
    • Remove the pork and rest uncovered for 20–25 minutes.
    • Squeeze the roasted lemon over the fennel and pan juices, then serve alongside carved pork.

Multi-Cooker Method (Ninja Foodi)

  1. Score and season the pork as above.
  2. Use Sear/Sauté to brown the fennel, garlic, and lemons. Remove.
  3. Sear the pork shoulder skin-side down until golden.
  4. Return the fennel, garlic, and lemons. Add 200ml stock or wine.
  5. Switch to Bake/Roast at 160°C for 2.5–3 hours until the pork is tender and the skin crisp.
  6. Rest before carving.

Sides

  • Roast potatoes cooked in pork fat
  • Buttered greens with lemon zest
  • Creamy mashed celeriac
  • Caramelised carrots and parsnips
  • A crisp green salad with mustard dressing

Matches

  • Flavours: Lemon, fennel, garlic, rosemary, sage
  • Ingredients: Potatoes, celeriac, carrots, green beans, lentils
  • Sauces: Salsa verde, mustard sauce, or anise-flavoured gravy
Preparation Time: 15 minutes (plus optional drying time)
Cooking Time: 4–4.5 hours (oven) / 3 hours (multi-cooker)

Hot Tips

  • Scoring and salting the skin ahead of time ensures the best crackling.
  • Keep the fennel bulbs chunky so they roast without collapsing.
  • Use the pan juices as a ready-made sauce by skimming off excess fat and reducing slightly.

Print recipe

Pairings

  • Red Wine: Chianti Classico, Grenache, or Pinot Noir
  • White Wine: Vermentino, Chardonnay, or Grüner Veltliner
  • Beer & Cider: Golden ale, wheat beer, or dry cider
  • Non-Alcoholic: Sparkling lemon soda, apple juice, or rosemary iced tea

Shop for Ingredients

Rare Breed Pork Shoulder – Boned & Rolled roasting cut

Rare Breed Pork Shoulder – Boned & Rolled

Boneless, rolled rare breed pork shoulder with skin on for crackling.

Choose 1-1.5kg, 2-2.5kg or 3-3.5kg. A traditional roasting joint for slow roasting, easy carving and pulled pork.

Price range: £19.94 through £51.84

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