2tbsp fennel seeds
1 whole dried chilli, deseeded and finely chopped
2tsp salt about 4kg whole pork shoulder on the bone (ask your butcher to score the skin 3cm apart)
pestle and mortar
Toast the fennel seeds and chilli in a dry frying pan over a medium heat for 2-3 minutes. Transfer to a mortar, add salt and coarsely pound with a pestle. Rub into the pork shoulder, making sure to get in between the scored lines. Leave to marinate in the fridge for at least 3 hours, and up to 24 hours.
Preheat the oven to 220C/ 425F/Gas 7. Put a rack inside a roasting tray big enough to comfortably hold the pork shoulder. Put the shoulder on the rack, pat dry with kitchen paper and roast for 30-45 minutes (for the skin to start to crackle). Turn the heat down to 110C/225F/Gas ¼ and leave to cook for 8-10 hours.