Slow Roast Pork Shoulder

2 tsp fennel seeds
½ tsp whole black peppercorns
1 tsp salt
½ tsp SIDS CRAZY SALT
2 kg boneless pork shoulder
5 large potatoes, peeled & cut in large chunks
5 cloves garlic, unpeeled
7 whole shallots
3 carrots, cut into large pieces
2 large pears, cut into quarters
1 heaped tbsp flour
¾ cup white wine
1 cup chicken stock
SIDS SALT & PEPPER to taste

Preheat the oven to 160°C.
Grind the fennel seeds, peppercorns, SIDS CRAZY SALT and salt in a spice grinder. Place the pork shoulder into a roasting pan and cut the rind into cross hatches. Rub the spice mixture into the meat and put it in the oven for 4 hours.
Arrange the potatoes around and under the meat and put it back into the oven for 1 hour.
Add the garlic, shallots and carrots around the pork. If your roasting pan is not large enough to accommodate all the vegetables, place them in a separate roasting pan. Cook for 30 minutes, then add pears. They don't need much cooking time and will disintegrate if cooked too long. Cook for another 30 minutes
When the meat is tender and flakes with a fork, remove it and the vegetables and keep warm. This will give the pork time to rest and become more tender. If the pork rind is not crispy, put it under the griller for a few minutes until it is really crunchy and crispy.
To make the gravy, pour off all but 1 tablespoon of the fat from the roasting pan. Stir the flour into the roasting pan, add the wine, put the roasting pan onto a burner over medium-high heat and cook until the wine is reduced by half, stirring often. Add the stock and scrape off any bits of meat and vegetable on the bottom of the pan. Taste and season with SIDS SALT & PEPPER.
Serve the meat and vegetables with the gravy.