Braised Pork Shoulder with Fennel, Garlic, and Herbs
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
13 hrs
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Cook Time
3 hrs mins
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Total Time
16 hrs 40 mins
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Servings
8
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Course
Main Course
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Cuisine
American
Braised Pork Shoulder with Fennel, Garlic, and Herbs
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Spice Rub:
- 8 large cloves of garlic minced
- 2 tbsp finely grated lemon zest from 2 lemons
- 1 tbsp olive oil
- 1 tbsp chopped fresh rosemary
- 2 tsp coarsely ground fennel seeds
- ½ tsp dried sage
- Sea Salt and Freshly Cracked Pepper to taste
- 1 3-lb bone-in pork shoulder roast
Braise:
- 1 sweet yellow onion chopped into wedges
- 1 fennel bulb chopped into wedges + any fennel fronds chopped
- 1 tsp fresh Rosemary finely chopped
- 1 bay leaf
- 2 cups dry white wine
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Instructions
- Make the rub by combining the garlic, zest, olive oil, rosemary, fennel seeds, and sage in a small bowl; mix well.
- Score any external fat.
- Using a paring knife, make a series of incisions on all sides of the pork shoulder.
- Season the entire pork shoulder well with sea salt and freshly cracked pepper, to taste.
- Coat the meat all over with the rub mixture, massaging it between the muscles and on all sides of the roast and into the incisions.
- Put the pork in a Dutch oven or high-sided skillet that fits it snugly.
- Cover with a lid and place into the refrigerator for 12 hours and up to 3 days.
- To braise, remove the pork from the refrigerator and let it sit at room temperature for 1 to 1 1/2 hours before cooking.
- Preheat the oven to 300 degrees. Move the rack to the center of the oven.
- Add the onion, fennel bulb and fronds, rosemary, bay leaf, and wine around the pork shoulder.
- Cover tightly then place into the oven to cook until the meat is fork-tender, about 3 hours.
- Remove from the oven and raise the temperature to 425 degrees.
- Leaving the liquid and vegetables in the pot, transfer the meat to a rimmed baking sheet to cool slightly. Separate the meat into large pieces, then remove & discard the bone and all of the fat.
- Discard the bay leaf. Skim the fat from the broth.
- Return the meat to the pot, and arrange the pieces in a single layer on top.
- Place the Dutch oven back into the oven, uncovered, cooking, until the meat is well browned, about 20 minutes.
- Flip the meat over and cook for another 20 minutes, until browned.
- Serve with the cooking liquid drizzled over the meat and the veggies on the side if you desire. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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