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Slow-Roasted Pork Shoulder with Fennel, Garlic and Rosemary
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.
8 to 10
Servings
4¾ hours
20 minutes active
Ingredients
-
3
tablespoons fennel seeds
-
½
cup extra-virgin olive oil, divided
Directions
-
01Heat the oven to 300°F with a rack in the middle position. In a food processor, process the fennel seeds to a mixture of finely ground and coarsely cracked seeds, about 2 minutes. Add ¼ cup of the oil, the rosemary, smashed garlic cloves, 1 tablespoon salt and 2 teaspoons pepper. Process to form a paste, about 30 seconds, scraping the bowl as needed.
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December 11, 2023
Pork shoulder
Delicious. Big party hit.
November 5, 2023
Incredible
This was the most succulent, juicy pork shoulder I have ever ate! Low & slow is the way to go! Combined with the cucumber sour cream & dill salad and I was in heaven!
November 3, 2023
Slow Roasted Pork Shoulder with Fennel and Rosemary
This recipe is fabulous. Made it exactly as written. It was tender, juicy and delicious. The sauce did add something special. It was a hit with all our guests.
October 29, 2023
Delicious
This is so good. Coked for 3.5 hrs. Added lemon zest, salt and lemon juice to the parsley caper sauce. Served with parsnip puree and roasted brussel sprouts. So good.
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