Slow cooked fennel, chilli & lemon pork shoulder

Slow-Cooked Pork Shoulder with Fennel, Chilli & Lemon

  • Dish Type Slow Cook
  • Occasion Casual
  • Cut Shoulder
  • Serves 8-10
  • Prep Time 15 mins
  • Cook Time 8 hrs 10 mins


  • 1 Brown onion, chopped
  • 1 Lemon, chopped
  • 2kg Pork shoulder
  • 2 tbsp Olive oil
  • 1 tbsp Fennel seeds
  • 2 tsp Salt
  • 3 tsp Finely grated lemon rind
  • 1 Long red chilli, finely chopped
  • 2 Cloves garlic, chopped
  • ½ tsp Smoked paprika
  • 1 cup Chicken stock
  • 1 tbsp Cornflour


Step 1

Arrange the onion and chopped lemon in the base of a 4.5-litre slow cooker. Using a sharp knife, remove and discard the rind from the pork. Heat half the oil in a large frying pan over high heat. Cook the pork, turning, for 5 mins or until browned all over. Place the pork in slow cooker. 

Step 2

Place the fennel seeds and salt in a mortar and pestle. Crush lightly. Add the lemon rind, chilli, garlic, paprika and remaining oil and pound to make a rough paste. Rub fennel mixture over pork.

Step 3

Add the stock to slow cooker. Cook, covered, on low, for 8 hours or until pork is tender. Transfer pork to a plate. Cover loosely with foil and leave to rest for 10 mins.

Step 4

Blend the cornflour and 2 tablespoons water in a small jug. Skim any fat from surface of the cooking liquid in slow cooker. Transfer 2 cups of the cooking liquid to a medium saucepan (discard remaining liquid). Bring to the boil over high heat. Reduce heat to medium. Gradually stir in the cornflour mixture. Simmer, stirring, for 2-3 mins or until sauce thickens slightly. Coarsely shred the pork. Serve pork drizzled with the sauce.

TIP: If you don’t have a mortar and pestle, use a small processor to blend the spice mixture.

SERVE WITH: Mashed potato and steamed green beans.