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1
Preheat oven to 350 degrees F.In a dry frying pan toast the fennel seeds and coriander seeds.
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2
Lightly crush seeds with a mortar and pestle.
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3
Put the pork shoulder in a Dutch oven.
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4
Rub with in garlic, chile, saffron, honey and extra virgin olive oil.
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5
Marinate for 24 hrs in the refrigerator.
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6
Remove the pork shoulder from the marinade.
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7
Reserve the marinade.
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8
Heat 3 tbsp.
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9
of extra virgin olive oil in the Dutch oven.
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10
Season the pork shoulder generously with salt and pepper.
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11
Sear the meat till golden on all sides and remove.
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12
Add in diced onions and quartered fennel.
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13
Cook for 3 to 4 min then add in the tomatoes, bay leaves, reserved marinade and the apricots.
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14
Cook for 5 min scraping the bottom of the pan.
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15
Add in the chicken stock and cinnamon stick.
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16
Bring to a boil.
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17
Return the pork shoulder to the Dutch oven.
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18
Cover and braise in the oven for 11/2 hrs.
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19
Uncover and finish cooking for 1/2 an hour.
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20
Remove pork shoulder from Dutch oven.
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21
Let rest 5 min then slice.
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22
Serve with puree of celery root.
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23
Finish the sauce with fresh herbs and ladle over meat.
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24
Celery Root Puree:Pour cream into a heavy bottomed pot and reduce by half over medium-high heat.
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25
In another pot, cover the celery root with water.
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26
Add in bay leaves and season.
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27
Bring to a boil.
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28
Reduce heat and cook till celery root is fork tender.
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29
Remove bay leaves.
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30
In a food processor puree the celery root till just smooth.
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31
Add in the cream and season to taste.
