This is a family favourite - my kids love it and fight over the crackling so wanted to share!
1.5kg Shoulder of pork - I like Freedom farms
600-800ml Apple juice - Organic and cloudy (versus clear commercial variety) Please note if cooking for adults you can use apple cider.
1/2 tbs dried fennel seeds
Salt and pepper
1 tbs Olive oil
Turn oven to 220 degrees on fanbake.
Put the pork into a baking dish where it fits comfortably (not too big as you want the liquid to surround).
Score skin. Rub entire pork with fennel, salt and pepper - pour oil on bottom of the dish and add pork . Place in a hot oven for 25 minutes - this will get the cracking started. During this time gently heat the apple juice/cider.
Add juice/cider to dish but to not cover skin, should only reach 3/4 way up meat - so adjust amount (depending on side of time).
Put on Foil hat
Turn temperature to 150-160 and cook for 3 hours.
Remove from oven and turn oven up again to Fan grill 200 degrees.
Remove pork from liquid.
Strain liquid into a pit - rapid boil the liquid for approx 20 minutes - Keep tasting the liquid and will turn thick and syrupy however you need to monitor this very closely (Simular to a demi glaze)
Once the gravy is done pour over the pork and voila a perfect pork roast!
Hope you enjoy X