There’s something super-comforting about cooking overnight – you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower purée would also be a welcome addition.
1 piece of pork shoulder (1.9kg; preferably oyster-cut), skin on and scored (Langdale Farm, Mount Gnomon Farm)
4 small fennel bulbs, thickly sliced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies)
1 onion, cut into wedges (Laos Fresh Farm, Mooreville Gardens, Seven Springs Farm, Steve’s Vegies)
180g large green olives, pitted and halved
250ml dry cider (Lost Pippin)
2 teaspoons coarsely crushed fennel seeds
2 tablespoons mild-flavoured extra-virgin olive oil (Coronea Grove Olives, Mt Direction Olives)
Mustard, crusty bread and a leafy salad, to serve
Preheat oven to 100C. Place pork in a roasting pan, arrange fennel and onion around it, scatter with olives, pour in cider, scatter with fennel seeds, drizzle with oil and season well to taste. Roast, turning fennel occasionally during the last hour of cooking, until pork is very tender and pulls apart easily (8-9 hours). Serve hot with mustard, bread and a leafy salad.