Butterfly pork shoulder by slicing the meat down in the center half way through. Sprinkle the centre of the meat with 1/3 of the Club House Garlic Plus Seasoning Blend, chopped fresh dill and sliced fennel. Roll the shoulder to form a uniform roast and tie with butcher's twine. Rub pork shoulder with olive oil and remaining seasoning and pepper. Place pork shoulder in roasting pan and in a 375°F (190°C Gas Mark 5) oven for 1 1/2 to 2 hours or until the internal temperature reaches 160°F (71°C). Remove meat from oven and rest for 10 minutes covered with foil before carving.
