Braised Pork Shoulder with Fennel, Garlic, and Herbs

This braised pork shoulder with fennel, garlic, and herbs recipe is a new favorite—the meat turned out so tender, juicy, flavorful, and delicious!!! I found this recipe online at Fine Cooking and decided it would be perfect to make for dinner since it was a cold and dreary day. I’m glad I let the meat marinate for 7 hours and it had a ton of flavor but next time I will go for the full 12+ hours. I served this braised pork shoulder with garlic butter roasted carrots and some cream cheese mashed potatoes and it was an excellent meal that my daughter, husband, and I all REALLY loved. My husband took the leftovers to work today and said they were tasty.

Braised Pork Shoulder with Fennel, Garlic, and Herbs

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

How to Make Braised Pork Shoulder with Fennel, Garlic, and Herbs

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, and 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.