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Slow-Roasted Pork Shoulder with Fennel, Garlic and Rosemary
4¾ hours 20 minutes active
This recipe takes inspiration from porchetta, a Tuscan-style pork roast seasoned with garlic, herbs and spices. We make a simple seasoning paste and rub the mixture into shallow cuts in the meat’s fat so it clings to the roast. Roasting meat on a baking sheet, rather than in a roasting pan, promotes better air circulation, accelerating cooking and boosting browning. Use the time while the meat rests to throw together a zingy-fresh parsley-caper sauce that’s a perfect foil to the richness of the meat.
tablespoons fennel seeds
cup extra-virgin olive oil, divided