Really Slow Roast Pork Shoulder with Crispy Crispy Crackling and Garlic Roast Potatoes
Ingredients
- 2 teaspoons fennel seeds
- 1/2 teaspoon whole black peppercorns
- Kosher salt
- One 4 1/2-pound boneless pork shoulder
- 4 to 5 large Yukon gold potatoes, peeled and cut into large chunks
- 5 cloves garlic, unpeeled
- 6 to 8 medium whole shallots or 1 large onion cut into 6 wedges
- 3 carrots, cut into large pieces
- 2 large pears, cut into quarters
- 1 heaping tablespoon all-purpose flour
- 3/4 cup white wine, optional
- 1 cup good quality chicken stock
- Freshly ground black pepper
Instructions
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