Slow Cooked Pork Scotch Roast with Green Olive Gremolata

Method

1. Place pork on a board. Using kitchen string, tie pork at 3cm intervals to secure.
2. Place fennel seeds, garlic, rosemary, lemon rind, salt and 1 tablespoon oil in a small food processor. Process until a coarse paste forms. Evenly rub the paste mixture into the pork.
3. Heat remaining oil in a large non-stick frying pan. Add pork and cook, turning occasionally, for 10 minutes or until evenly browned. Transfer to a plate.
   
4. Add onion to the pan and cook, stirring occasionally, for 2-3 minutes until softening. Transfer onions and pork to a slow cooker. Cook on high for 4 hours or until pork is very tender.
5. To make the green olive gremolata, combine all ingredients in a small bowl. Set aside.
6. Transfer pork to a board. Slice pork. Arrange pork and onions on a serving platter. Spoon over green olive gremolata. Garnish with extra rosemary sprigs. Drizzle with the hot pan juices from the slow cooker if like and serve with creamy potato mash.