Brined Pork Shoulder Roast with Fennel and Dried Fi

Name: Brined Pork Shoulder Roast with Fennel and Dried Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 1/3 cup kosher salt; 2 tablespoons sugar; 8 large cloves garlic, smashed; 1/2 tablespoon juniper berries, smashed; 1/2 tablespoon black peppercorns, smashed; 2 bay leaves, torn up a bit; 6 sprigs fresh thyme, or 2 teaspoons dried; One 2 1/2-pound boneless pork shoulder roast, soaked in brine for 24 to 48 hours (see recipe below); 1 large fennel bulb, fronds trimmed off and reserved, bulb sliced lengthwise 1/2 inch thick; 12 dried golden (Calimyrna) figs, halved; 1 cup water; 1/2 cup dry white wine

Servings: persons

6 cups water
1/3 cup kosher salt
2 tablespoons sugar
8 large cloves garlic, smashed
1/2 tablespoon juniper berries, smashed
1/2 tablespoon black peppercorns, smashed
2 bay leaves, torn up a bit
6 sprigs fresh thyme, or 2 teaspoons dried
One 2 1/2-pound boneless pork shoulder roast, soaked in brine for 24 to 48 hours (see recipe below)
1 large fennel bulb, fronds trimmed off and reserved, bulb sliced lengthwise 1/2 inch thick
12 dried golden (Calimyrna) figs, halved
1 cup water
1/2 cup dry white wine

1
To Make the Brine:
2
Combine all the ingredients and stir to dissolve the salt and sugar.
3
Add whatever you are going to brine and refrigerate for 24 hours, or up to 1 week, depending on what you are preparing.
4
To Cook the Pork Roast:
5
Lift the pork roast out of the brine and rinse it.
6
Spread the fennel fronds on the bottom of the pressure cooker.
7
Set the roast on top.
8
Spread the fennel slices and figs over the roast.
9
Pour in the water and wine, lock on the lid, and bring to pressure over high heat about 5 minutes.
10
Reduce the heat to medium to medium-high and cook for 45 minutes, adjusting the level so the pressure doesnt build up too high.
11
Remove from the heat and let sit for 15 minutes to finish cooking.
12
With the steam vent pointed away from your face, gently release any remaining pressure.
13
Let the roast rest for 10 minutes with the lid ajar.
14
Remove the roast slice it 1/2 inch thick, and arrange the slices on a serving platter.
15
Top with the fennel and figs from the pot.
16
Remove and discard the fennel fronds, then spoon the juices over the roast and vegetables.
17
Serve right away.

335

kcal

Calories

Carbs

Protein

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 13 ingredients. The key ingredients include: 6 cups water, 1/3 cup kosher salt, 2 tablespoons sugar, 8 large cloves garlic, smashed, and more.

Yes, Brined Pork Shoulder Roast with Fennel and Dried Figs falls under the Meat & Poultry 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!

Brined Pork Shoulder Roast with Fennel and Dried Figs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions