Slow Roasted Shoulder of Pork

This slow roasted pork shoulder is low on prep and gives the best results with a delicious succulent falling off the bone meat.

Stab the shoulder all over using a sharp knife and fill the slits with the slices of garlic then place in the SBJ clay pot and put into a cold oven and turn the heat to 250°C turn the meat to ensure its brown all over.
Remove the pork from the pot and reduce the temperature to 130°C
Bring the vermouth and stock to the boil in a pan then pour into the pot and add the pepper corns, fennels seeds, onion, sliced fennel, lemon rind, fresh thyme and salt and pepper.
Place the pork back on top and return the covered pot to the oven for 6 hours.
Serve by simply pulling the pork apart with 2 forks and serve direct from the pot with the vegetables and sauce.