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.
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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.
This is one of my go-to's for the month. I make it generally around the start of the month and freeze leftovers in bags to use later. I've used the leftovers in sandwiches and burritos. Outstanding dish and one that I've recommended to various friends.
Tremendous dish and method. The bonus of browning at the end is that you can roast your sides (potatoes and green beans in my case) at the same time. I also used crushed star anise instead of fennel seeds, and I think it provided additional depth of flavor.
Outstanding dish, very well received by the family. I used dry hard cider instead of the white wine, and the cut was a little larger at 4 lbs, but it was perfect.
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