OVERNIGHT ROASTED PORK

Steps:

• Preheat your oven to maximum. Smash the fennel seeds with the salt in a pestle and mortar until fine. Put the roughly chopped vegetables, garlic, and thyme sprigs into a large roasting pan. Pat the pork shoulder with olive oil and sit it on top of the vegetables. Now massage all the smashed fennel seeds into the skin of the pork, making sure you push them right into all the scores to maximize the flavor. Put the pork in your preheated oven for 20 to 30 minutes or until it's beginning to color, then turn your oven down to 250°F and cook the pork for 9 to 12 hours, until the meat is soft and sticky and you can pull it apart easily with a fork. Tip all the wine into the roasting tray and let it cook for another hour to give you a perfect sauce. Once the pork is out of the oven, let it rest for half an hour before removing it to a large board. I like to brush off any excess salt from the meat, then I mash up the veg in the pan using a potato masher. Add the stock to the roasting pan, put it on the heat and boil until you have a lovely intensely flavored gravy (you can thicken it with a little sieved flour if you like but I prefer mine light). The pork is great served with some good cranberry beans, braised greens, your roast veg mash and tasty sauce. NOTE: he vegetables cooked with the pork are a flavouring agent (It is called a mirepoix in France) The flavour has all been extracted after cooking and boiled with the white wine.Strain and discard after.To cook your root vegetable mash combine potatoes, carrots,turnip, parsnip, 1 onion all peeled and cut into equal size pieces, season with a little salt and white pepper and olive oil put in the oven 2.5 hours before the pork is ready (because the oven temp is so low) .If you are cooking the veg after the pork is cooked cook at 400 degrees for 1 hour or untill cooked through.