Braised Pork Shoulder with Fennel, Garlic, and Herbs
Course Main
Cuisine American
Prep Time 13 hourshours
Cook Time 3 hourshours40 minutesminutes
Total Time 16 hourshours40 minutesminutes
Servings 8
Author Pam - For the Love of Cooking / Original by Fine Cooking
Equipment
Dutch oven
Ingredients
Spice Rub:
8large cloves of garlicminced
2tbspfinely grated lemon zestfrom 2 lemons
1tbspolive oil
1tbspchopped fresh rosemary
2tspcoarsely ground fennel seeds
½tspdried sage
Sea salt and freshly cracked pepperto taste
13-lb bone-in pork shoulder roast
Braise:
1sweet yellow onionchopped into wedges
1fennel bulbchopped into wedges + any fennel fronds chopped
1tspfresh rosemaryfinely chopped
1bay leaf
2cupsdry white wine
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.