Rosemary & Fennel Slow-roasted Pork with apple sauce

Ingredients

• 2.5kg rolled and boned pork shoulder, loin or scotch
• 2 tablespoons chopped rosemary leaves
• 2 teaspoons fennel seeds, finely crushed
• 2 tablespoons sea salt flakes
• 1 teaspoon cracked pepper
• 1 tablespoon olive oil
• Apple sauce, rosemary sprigs and lemon wedges, to serve