Braised Pork Shoulder with Fennel, Garlic, and Herbs
Pork is good for you!
Fine Cooking Magazine
This is one of the most delicious pork shoulder recipes. It was even better as leftovers the next day. Enjoy!
8 large garlic cloves, minced
2 Tbs. finely grated lemon zest (from about 2 lemons)
2 Tbsp. chopped fresh rosemary
1 Tbsp. kosher salt
2 tsp. coarsely chopped fresh sage
2 tsp. coarsely ground fennel seeds
1 tsp. freshly ground black pepper
1 (3 to 3 ½ lb.) Circle B Ranch bone-in pork shoulder roast
1 medium yellow onion, chopped
1 fennel bulb, chopped (approx. 2 2/3 cups),plus ½ cup fennel fronds for the braise and more for serving
1 tsp. finely chopped fresh rosemary
1 bay leaf, preferably fresh
2 cups dry white wine
For the Spice Rub
For the Braise
To Season the Pork
Combine the garlic, lemon zest, rosemary, salt, sage, fennel seeds, and pepper in a small bowl.
Using a paring knife, trace the fat seams of the roast and around the bone to make a series of deep incisions on both sides, without completely separating the muscles. Score any external fat or skin and fat with a series of incisions 1 inch apart.
Coat the meat all over with the rub, massaging it between the muscles and on all sides of the roast.
Put the pork in a Dutch oven or high-sided skillet that fits it snugly. Cover and refrigerate for at least 12 hours and up to 3 days.
Braise the Pork
Remove the pork from the refrigerator and let it sit at room temperature for 1-1 1/2 hours before cooking.
Position a rack in the center of the oven and heat to 300 degrees F. Uncover the pork, add the onion fennel bulb and fronds, rosemary, bay leaf, and wine. Cover and cook until the meat is fork-tender, 2 1/2 to 3 hours.
Leaving the liquid and the vegetables in the pot, transfer the meat to a rimmed baking sheet to cool slightly. Separate the meat into large chunks, and remove and discard 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 (The dish can be prepared up to this point and refrigerated for 1-2 days. Reheat at 300 degrees covered, for 30 minutes before proceeding with the recipe).
Raise the oven temperature to 425 degrees F. Cook the pork, uncovered, flipping once, until the exposed surface is well browned, about 40 minutes.
Serve with the vegetables and sauce; garnish with some fennel fronds if you would like.