Slow-cooked lemon and fennel pork shoulder with roast potatoes
by Emily Watkins
Return to Recipe
Print
Ingredients
Fresh Meat
3.5kg pork shoulder, bone in
Store Cupboard
10g of flaky sea salt
Spices & Dried Herbs
10g of fennel seeds
Fruit & Vegetables
1 garlic clove
1 lemon, zested
2kg roasting potatoes