Braised Pork Shoulder With Potato Fennel Puree

Name: Braised Pork Shoulder With Potato Fennel Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium fresh fennel bulbs with fronds attached, all fronds trimmed and reserved, each bulb cut through root end into 8 wedges; 1/4 cup olive oil; 1/4 cup fresh orange juice; 1 tablespoon finely grated orange peel; 1 tablespoon fennel seeds; 1/2 teaspoon dried crushed red pepper; 1 4- to 4 1/3-pound boneless pork shoulder (Boston butt); 1 tablespoon salt; 1 1/2 teaspoons freshly ground black pepper; 1/2 cup low-salt chicken broth; 1 1/2 pounds Yukon Gold potatoes, peeled, quartered; 1 tablespoon extra-virgin olive oil

Servings: persons

3 medium fresh fennel bulbs with fronds attached, all fronds trimmed and reserved, each bulb cut through root end into 8 wedges
1/4 cup olive oil
1/4 cup fresh orange juice
1 tablespoon finely grated orange peel
1 tablespoon fennel seeds
1/2 teaspoon dried crushed red pepper
1 4- to 4 1/3-pound boneless pork shoulder (Boston butt)
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1/2 cup low-salt chicken broth
1 1/2 pounds Yukon Gold potatoes, peeled, quartered
1 tablespoon extra-virgin olive oil

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.
2
Preheat oven to 325u00b0F. 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 190u00b0F to 200u00b0F, about 2 1/2 hours longer.
3
Using slotted spoon, transfer fennel wedges to processor; blend to almost-smooth puree. Transfer potatoes to large microwave-safe bowl; mash until smooth.
4
Mix fennel puree and extra-virgin olive oil into potatoes. Season with salt and pepper.
5
Spoon pan juices from roasting pan into small saucepan. Spoon off fat and reserve.
6
Increase oven temperature to 375u00b0F. 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.
7
Slice pork and arrange on platter. Spoon some pan juices over. Garnish platter with fennel fronds. Serve pork with puree, passing pan juices.
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.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 medium fresh fennel bulbs with fronds attached, all fronds trimmed and reserved, each bulb cut through root end into 8 wedges, 1/4 cup olive oil, 1/4 cup fresh orange juice, 1 tablespoon finely grated orange peel, and more.

Yes, Braised Pork Shoulder With Potato Fennel Puree falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!