Braised Pork Shoulder with Potato Fennel Puree
A succulent braised pork shoulder paired with a creamy potato and fennel puree, infused with orange and fennel flavors. The dish combines the richness of slow-cooked pork with the delicate anise notes of fennel and bright citrus accents.
Ingredients
- •3 medium fennel bulbs with fronds
- •¼ cup olive oil
- •¼ cup fresh orange juice
- •1 tablespoon finely grated orange peel
- •1 tablespoon fennel seeds
- •½ teaspoon dried crushed red pepper
- •4 pound boneless pork shoulder
- •1 tablespoon salt
- •1½ teaspoons freshly ground black pepper
- •½ cup low-salt chicken broth
- •1½ pounds Yukon Gold potatoes
- •1 tablespoon extra-virgin olive oil
Cooking Instructions
- 1.
Chop enough reserved fennel fronds to measure 1 cup; set aside remaining fronds for garnish. Place chopped fronds in blender. Add olive oil, orange juice, orange peel, fennel seeds, and crushed red pepper; blend to paste, scraping down sides of jar occasionally. Sprinkle pork roast on all sides with 1 tablespoon salt and 1 1/2 teaspoons pepper. Spread fennel paste on all sides of pork to coat. Place pork on plate; chill uncovered overnight.
20 min
- 2.
Preheat oven to 325°F. Arrange pork, fat side up, in large roasting pan. Cover pan with foil. Roast pork 1 hour. Add broth to pan. Arrange potatoes and fennel wedges around pork. Cover pan again and roast until thermometer inserted into thickest part of pork registers 190°F to 200°F, about 2 1/2 hours longer.
210 min
- 3.
Using slotted spoon, transfer fennel wedges to processor; blend to almost-smooth puree. Transfer potatoes to large microwave-safe bowl; mash until smooth.
10 min
- 4.
Mix fennel puree and extra-virgin olive oil into potatoes. Season with salt and pepper.
5 min
- 5.
Spoon pan juices from roasting pan into small saucepan. Spoon off fat and reserve.
5 min
- 6.
Increase oven temperature to 375°F. Return pork to oven. Roast until top browns, about 20 minutes. Let rest 15 minutes. Meanwhile, rewarm vegetable puree in microwave; transfer puree to serving bowl. Rewarm pan juices; season to taste with salt and pepper.
35 min
- 7.
Slice pork and arrange on platter. Spoon some pan juices over. Garnish platter with fennel fronds. Serve pork with puree, passing pan juices.
10 min
- 8.
With the pork, pour a Sangiovese. Try the smooth, medium-bodied Tenuta di Sesta 2007 Rosso di Montalcino (Italy, $17). The wine's fruit and mineral flavors can stand up to the meat.
