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Recipe

Braised Pork Shoulder with Fennel, Garlic, and Herbs

Scott Phillips

Servings: 4 to 6

The flavor combination in this braise is reminiscent of porchetta, and leftovers make a great sandwich. For the best results, season the pork at least a day ahead.

Ingredients

For the spice rub

  • 8 large cloves garlic, minced
  • 2 Tbs. finely grated lemon zest (from about 2 lemons)
  • 2 Tbs. chopped fresh rosemary
  • 1 Tbs. kosher salt
  • 2 tsp. coarsely chopped fresh sage
  • 2 tsp. coarsely ground fennel seeds
  • 1 tsp. freshly ground black pepper
  • 1 3- to 31/2-lb. bone-in pork shoulder roast

For the braise

  • 1 medium yellow onion, chopped
  • 1 fennel bulb, chopped (about 2-2/3 cups), plus 1/2 cup fennel fronds for the braise and more for serving, if you like
  • 1 tsp. finely chopped fresh rosemary
  • 1 bay leaf, preferably fresh
  • 2 cups dry white wine

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 90
  • Sodium (mg): 660
  • Carbohydrates (g): 9
  • Fiber (g): 2
  • Sugar (g): 3
  • Protein (g): 27

Preparation

Season the pork

  • Combine the garlic, 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 to 1-1/2 hours before cooking.
  • Position a rack in the center of the oven and heat to 300°F. Uncover the pork, and add the onion, fennel bulb and fronds, rosemary, bay leaf, and wine. Cover tightly and cook until the meat is fork-tender, 2-1/2 to 3 hours.
  • Leaving the liquid and 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 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 to 2 days. Reheat at 300°F, covered, for 30 minutes before proceeding with the recipe.)
  • Raise the oven temperature to 425°F. Cook the pork, uncovered, flipping once, until the exposed surface is well browned, about 40 minutes. Serve with the vegetables and sauce, garnished with fennel fronds, if you like.

Reviews

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Reviews (6 reviews)

  • Brushjl | 11/09/2019

    fabulous recipe. yes time consuming, but well worth the wait.

  • mmb1776 | 11/05/2019

    This was a hit! The recipe is a little time consuming but since you prepare the roast up to a few days before, it makes it relatively easy on the day you cook it. I purchased a larger roast and the braising took a little longer. However, I left off the final step of browning the pork in a 425 degree oven. I determined it would dry the meat out too much. No complaints from my other five dining companions.

  • user-41257 | 04/29/2018

    Wow! Amazing recipe! It's hard to describe how fantastic a combination the pork and fennel are. I made it for a dinner party for 8, never having cooked a pork shoulder before. Pork was just under 8 lbs and I just increased all ingredients by 50%. Will make again for sure.

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