Slow Roast Pork Shoulder with Apple Sauce

Place salt, garlic and fennel seeds into a mortar and pestle and grind to a coarse paste. Moisten the paste with a little olive oil. Score the pork rind with a sharp knife at 2 cm intervals (or ask your butcher to do it) and rub with the paste mixture.

Place the pork shoulder on a rack, rind-side up, in a roasting dish with a little apple juice in the bottom. Place in a pre-heated 110C oven for approximately 4 to 5 hours. Baste the meat occasionally with the pan juices.

After the cooking time has elapsed, pierce the pork with a skewer, the juices should run clear.

Remove the pork from the oven and take off the crackling. Remove the fat from the crackling and return to a hot oven until crisp.

Keep the pork in a warm place for about 15 minutes before carving. Carve the pork and serve with apple sauce and crackling.

Apple sauce: Peel, core and quarter the apples, add wine and simmer for approximately 10 minutes or until tender. Place apples in a food processor and blend to a fine paste. Allow to cool.

Once apple puree has cooled, fold through the mayonnaise and horseradish.

Season with salt and pepper and serve.