Slow roast pork with fennel and mustard

I am a fan of pork. I have a collection of recipes for roast pork that have been well used for a casual lunch party to Christmas lunch. Pork absorbs flavour and is tenderised by a slow cooking process, making it high on my list of comfort foods.
It is well paired with any kind of potatoes and a crunchy salad (use bean sprouts, walnuts, roasted pumpkins seeds, apple matchsticks, finely sliced carrots and top with a creamy yoghurt dressing).

3kg shoulder of pork, bone in and skin finely scored
2T fennel seeds
100g dark brown sugar
2T wholegrain mustard
2 cloves garlic
1T finely grated ginger
2T dried mustard powder
2T olive oil
1t sea salt
300ml dry apple cider
2 sprigs fresh rosemary

Place the pork in a glass roasting dish and pat the rind dry.
Crush the fennel seeds, add the sugar, mustards, garlic, olive oil and salt to make a paste. Spread over the pork, rubbing in well. Cover with cling wrap and marinade overnight.
Preheat the oven to 220C. Remove the cling wrap and and cook for 30 minutes.
Turn the oven down to 140C. Pour in the cider and cover the pork with tin foil and cook for 6 hours.
Remove from the oven and rest for 10 minutes. Slice the meat, it will be tender and serve with the pan juices.

Tip to ensure your crackling is perfect, remove it from the roast and cook at 220C while the meat is resting.