- 3kg (6½lb) free-range boned pork shoulder, skin finely scored
- 2tbsp fennel seeds
- 100g (4oz) dark muscovado sugar
- 2tbsp wholegrain mustard
- 4 garlic cloves, finely chopped
- 5cm (2in) piece fresh ginger, grated
- 2tbsp dried mustard powder
- 2tbsp groundnut oil
- 1tsp sea salt
- 300ml (½pt) pale ale
Pat the pork dry with kitchen paper and place in a roasting tin. Crush the fennel seeds roughly with a pestle and mortar then place in a bowl with the remaining ingredients (except the ale) and mix together to make a paste. Spread over the pork, rubbing in well, then cover with clingfilm and set aside for about 2 hours or overnight if you have time.
Heat the oven to 220C, 200C fan, 425F, gas 7. Remove the clingfilm and cook the pork for 30 minutes, then pour the ale around the pork. Cover the pork with foil and turn the heat down to 140C, 120C fan, 275F, gas 1 and cook for 6 hours, basting now and then. Half an hour before the time is up, remove the foil and turn the heat up to 220C, 200C fan, 425F, gas 7 and cook for 30 minutes to crisp the skin. Remove from the oven and rest for at least 20 minutes, then pull the meat apart and mix with the pan juices.