Slow-roast pork shoulder with leeks and cannellini beans
- March 2020
- Serves 6
- Hands-on time 25 min, oven time 4 hours 20-50 min
”This Italian-inspired slow cooked pork shoulder ticks all the boxes when entertaining. You can do the work hours before, then the roast looks after itself in the oven with little effort and interference, and most importantly it’s tender, flavoursome and impressive.” – Georgina Hayden
- 24.5g (6g saturated)
- 17.8g (3.5g sugars)
- 2 tsp fennel seeds
- Finely grated zest 1 orange
- 5-6 garlic cloves, peeled and bashed
- 5 tbsp olive oil, plus extra to drizzle
- 1.8kg British outdoor-bred boneless, rolled pork shoulder, skin on, scored at 12mm intervals (ask your butcher to score the skin)
- 3 leeks, trimmed, finely sliced and rinsed
- 2 fennel bulbs, trimmed and sliced into thin wedges
- 2 bay leaves
- 175ml dry white wine
- 1 tbsp English mustard
- 2 x 400g tins cannellini beans (undrained)
- 300ml chicken stock (make sure it’s gluten free if it needs to be)
- Splash cider vinegar
You’ll also need…
- Large, wide, hob-safe casserole or heavy roasting tray
- Put the fennel seeds in a pestle and mortar with a good pinch of salt and pepper, then crush until fine. Add the orange zest and 2 of the bashed garlic cloves and crush again. Mix in 2-3 tbsp olive oil, then rub this mixture all over the pork (see Make Ahead).
- When you’re ready to cook the meat, heat the oven to 230°C/210°C fan/gas 8. Put the casserole or roasting tray over a low heat and drizzle in 2 tbsp olive oil. Add the leeks and remaining garlic, then fry on the hob for about 10 minutes until starting to soften.
- Add the fennel, bay leaves, wine and mustard, then bring to the boil to reduce by half. Stir in the beans with their liquid and the chicken stock, then bring back to the boil.
- Put the marinated pork on top of the beans, nuzzling it in a little, and drizzle the skin with a little oil. Roast for 30 minutes to give the skin a chance to crisp up and crackle. Remove from the oven and cover with a lid or tightly with foil. Put the casserole or tray back in the oven and lower the heat to 160°C/ 140°C fan/gas 3 and cook for 3½-4 hours until the meat is tender and falling apart.
- Remove the lid or foil and turn the oven back up to 230°C/210°C fan/gas 8. This will get the crackling crisp again, but keep an eye on it and remove the roast from the oven after around 20 minutes. Skim any excess fat off the beans and finish with a splash of cider vinegar before serving.
Marinate the pork, covered in the fridge, up to a day ahead. Take it out of the fridge at least 20 minutes before cooking to help give crisp crackling.
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