Ingredients
- 1.2kg or so of pork shoulder, skin on
- 1 tbsp vegetable oil
- 1 tbsp sea salt
- 1 small fennel bulb
- 1 red onion, peeled
- 1/2 cucumber
- 5 heaped tbsp sauerkraut
- 1 tbsp wholegrain mustard
- 2 tbsp olive oil
- 2 tbsp dill fronds
- Sea salt and black pepper
- 1 lemon, to garnish
- Preheat the oven to 130 degrees. Place a sheet of parchment paper on a sheet of tinfoil and place the pork shoulder in the centre, skin side up. Drizzle with oil, then rub the oil over the pork skin. Next, rub the pork skin with the sea salt, then wrap the pork in the parchment and tinfoil and place on a tray in the oven to cook at 130 degrees for four hours
- Then, unwrap the tinfoil to uncover the pork, increase the heat in the oven to 240 degrees, and cook for 20-25 minutes to make the skin nicely crispy. Remove from the oven and allow to rest for 10 minutes. (Alternatively, if your oven can’t achieve super-high temperatures you could add the slow cooked meat to an air fryer and cook at “max fry” for four minutes. This will crackle the skin without the drama.)
- While the pork is resting, prep the slaw. Remove the outer layer of fennel, if wilted, then slice in half lengthways. Using a mandolin or sharp knife, thinly slice the fennel bulb, red onion and cucumber. Place the slices in a large bowl. Add the sauerkraut, whole grain mustard, olive oil and dill. Season with salt and pepper. Then mix evenly with a wooden spoon.
- Slice the pork and serve alongside a large spoon of sauerkraut slaw. Garnish with some more picked dill and lemon wedges.
