Roast Pork Shoulder with Fennel and Potatoes

1. 1

   Preheat the oven to 325.

2. 2

   In a small bowl, mix the fennel, salt and pepper.

3. 3

   Coat the pork all over with the spice mixture and set it in a large roasting pan, fat side up.

4. 4

   Pour the olive oil around the pork.

5. 5

   Roll the potatoes in the oil to coat and arrange them cut sides down.

6. 6

   Roast until the pork is very tender and the potatoes are browned on the bottom, about 3 hours.

7. 7

   Transfer the roasted potatoes to an ovenproof serving bowl.

8. 8

   Pour the white wine into the pan around the pork and continue to roast the pork for 1 hour longer, or until an instant-read thermometer inserted in the thickest part registers 185.

9. 9

   Let the pork rest for 20 minutes.

10. 10

    Meanwhile, reheat the potatoes in the oven.

11. 11

    Carve the pork into thick slices and serve on a platter with the potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.