The day before, prepare the pork with the marinade. Using a food processor, mix together the garlic, paprika, olive oil, lemon juice and lemon rind with 1 tbsp salt. Pat dry the pork with kitchen paper. If you haven’t scored the skin of the pork, use a sharp knife and make incisions deep enough to cut through the skin but not in the flesh. Rub pork with the marinade and refrigerate for 8-12 hrs (Marinating prior to cooking can be done up to 24 hrs before).
Preheat the oven to 160C. Grab your largest roasting tin and place the halved potatoes. Sit the pork shoulder on top. Pour over the marinade with approximately 1 large glass of water cover (using a lid or foil) and cook for 2:30 hrs.
To crisp the skin, increase the temperature to 180 C and remove the foil. Keep it in the oven for one more hour.
Meanwhile prepare the fennel in a baking tray with a bit of olive oil and a healthy drizzle of balsamic vinegar and coarse sea salt. Add the fennel tray in the oven once you remove the pork.
Once the pork is ready, remove it from the oven and leave to rest for 30 mins. This is the cooking time you will need for your roast fennel.
To serve, lift off the crisp skin off the pork, and slice adding a couple of fennel wedges as a side.Lightly dust your working surface and proceed with opening the dough in circular manner. To achieve a circular shape, turn the dough around and roll it out from different sides as if following the quarters of a clock. Remember to dust with just a bit of flour often so that it doesn’t stick to your surface. Make your filo as thin as you can.