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Braised Pork Shoulder with Fennel, Garlic, and Herbs

Braised Pork Shoulder with Fennel, Garlic, and Herbs

This pork is a new favorite! The meat turned out so tender, juicy, flavorful, and delicious!!! I found this recipe online at Fine Cooking and decided it would be perfect to make for dinner since it was a cold and dreary day. I’m glad I let the meat marinate for 7 hours and it had a ton of flavor but next time I will go for the full 12+ hours. I was a tad wary about trying this recipe because it calls for rosemary and my husband and I just aren’t huge fans of the herb. I decided to go for it anyway and just used half the amount of rosemary in the dry rub and I also used a bit of dry sage instead of fresh because it’s what I had on hand. The recipe also was adapted by using a little drizzle of olive oil in the rub. The flavor of the pork was amazing and it was so juicy! We all thought the cooking liquid was delicious drizzled on top of the pork (and the potatoes). I served this braised pork shoulder with garlic butter roasted carrots & cream cheese mashed potatoes (recipe to follow) and it was an excellent meal that my daughter, husband, and I all REALLY loved. My son isn’t a huge meat/potato kid so he thought it was good but not his favorite (strange kid 😉 ). My husband took the leftovers to work today and said they were tasty.

Braised Pork Shoulder with Fennel, Garlic, and Herbs

How to Make Braised Pork Shoulder with Fennel, Garlic, and Herbs

Make the rub by combining the garlic, zest, olive oil, rosemary, fennel seeds, and sage in a small bowl; mix well.

Score any external fat. Using a paring knife, make a series of incisions on all sides of the pork shoulder.

Season the entire pork shoulder well with sea salt and freshly cracked pepper, to taste. Coat the meat all over with the rub mixture, massaging it between the muscles and on all sides of the roast and into the incisions.

Put the pork in a Dutch oven or high-sided skillet that fits it snugly. Cover with a lid and place into the refrigerator for 12 hours and up to 3 days.

Braised Pork Shoulder with Fennel, Garlic, and Herbs

To braise, remove the pork from the refrigerator and let it sit at room temperature for 1 to 1 1/2 hours before cooking.

Preheat the oven to 300 degrees. Move the rack to the center of the oven.

Add the onion, fennel bulb and fronds, rosemary, bay leaf, and wine around the pork shoulder.

Braised Pork Shoulder with Fennel, Garlic, and Herbs

Cover tightly then place into the oven to cook until the meat is fork-tender, about 3 hours. Remove from the oven and raise the temperature to 425 degrees.

Leaving the liquid and vegetables in the pot, transfer the meat to a rimmed baking sheet to cool slightly. Separate the meat into large pieces, and remove & discard the bone and all of 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 on top.

Place the Dutch oven back into the oven, uncovered, cooking, until the meat is well browned, about 20 minutes. Flip the meat over and cook for another 20 minutes, until browned. Serve with the cooking liquid drizzled over the meat and the veggies on the side if you desire. Enjoy.

Braised Pork Shoulder with Fennel, Garlic, and Herbs

Braised Pork Shoulder with Fennel, Garlic, and Herbs

Braised Pork Shoulder with Fennel, Garlic, and Herbs

Prep Time: 13 hours
Cook Time: 3 hours 40 minutes
Total Time: 16 hours 40 minutes
Course: Main
Servings: 8
Author: Pam - For the Love of Cooking / Original by Fine Cooking

Ingredients


  • Spice Rub:
  • 8 large cloves of garlic minced
  • 2 tbsp finely grated lemon zest from 2 lemons
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh rosemary
  • 2 tsp coarsely ground fennel seeds
  • 1/2 tsp dried sage
  • Sea salt and freshly cracked pepper to taste
  • 1 3-lb bone-in pork shoulder roast

  • Braise:
  • 1 sweet yellow onion chopped into wedges
  • 1 fennel bulb chopped into wedges + any fennel fronds chopped
  • 1 tsp fresh rosemary finely chopped
  • 1 bay leaf
  • 2 cups dry white wine

Instructions

  • Make the rub
    by combining the garlic, zest, olive oil, rosemary, fennel seeds, and sage in a small bowl; mix well.
  • Score any external fat.
  • Using a paring knife, make a series of incisions on all sides of the pork shoulder.
  • Season the entire pork shoulder well with sea salt and freshly cracked pepper, to taste.
  • Coat the meat all over with the rub mixture, massaging it between the muscles and on all sides of the roast and into the incisions.
  • Put the pork in a Dutch oven or high-sided skillet that fits it snugly.
  • Cover with a lid and place into the refrigerator for 12 hours and up to 3 days. 
  • To braise
    , remove the pork from the refrigerator and let it sit at room temperature for 1 to 1 1/2 hours before cooking.
  • Preheat the oven to 300 degrees. Move the rack to the center of the oven.
  • Add the onion, fennel bulb and fronds, rosemary, bay leaf, and wine around the pork shoulder.
  • Cover tightly then place into the oven to cook until the meat is fork-tender, about 3 hours.
  • Remove from the oven and raise the temperature to 425 degrees.
  • Leaving the liquid and vegetables in the pot, transfer the meat to a rimmed baking sheet to cool slightly. Separate the meat into large pieces, then remove & discard the bone and all of 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 on top.
  • Place the Dutch oven back into the oven, uncovered, cooking, until the meat is well browned, about 20 minutes.
  • Flip the meat over and cook for another 20 minutes, until browned.
  • Serve with the cooking liquid drizzled over the meat and the veggies on the side if you desire. Enjoy.
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Recipe Rating




10 Comments

  1. Looks like a delicious roast and I like that the meat moisture can be seen in your shot. We haven’t had a roast in a while, so I’ll add this to my schedule.

  2. Rosemary is one of my favorite herbs, so this is perfect for me! Pork and fennel is such a great combo, isn’t it? Terrific looking dish — thanks!

  3. I like cooking pork butt and shoulder also. Your recipe is a nice change from my usual preparations. Looking forward to trying this.

  4. what an outstanding winter meal! i feel a little warmer just thinking about it. 🙂

  5. This sounds fantastic Pam and I love that the recipe uses both fresh and dried fennel…it goes so well with pork. I’m pinning.

  6. 5 stars
    Pork and herbs make a wonderful flavor! Can’t wait to try this recipe!

  7. Anne Olson says:

    This dish was absolutely heavenly. The wine, the fennel, the other herbs combined with the dry marinating (I did mine for 2 days), the lemon rind. All made for a heavenly concoction that is now one of our very favorites. Thank you, Pam!

  8. 5 stars
    Wow!!! This is absolutely fantastic. Just phenomenal. I’ll love to try this out. Great implementation. Thanks for your time.