Slow-Roasted Pork Shoulder Recipe

Name: Slow-Roasted Pork Shoulder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fennel seeds; 1 tablespoon Kosher salt; 2 fennel bulbs, trimmed and roughly chopped; 4 medium carrots, peeled and roughly chopped; 3 onions, peeled and roughly chopped; 3 garlic bulbs, cloves roughly smashed; 1 bunch fresh thyme; 1 (5- or 6-pound) pork shoulder on the bone; Olive oil; 1 cup balsamic vinegar; 1 cup white wine; 1 pint chicken stock

Servings: persons

2 tablespoons fennel seeds
1 tablespoon Kosher salt
2 fennel bulbs, trimmed and roughly chopped
4 medium carrots, peeled and roughly chopped
3 onions, peeled and roughly chopped
3 garlic bulbs, cloves roughly smashed
1 bunch fresh thyme
1 (5- or 6-pound) pork shoulder on the bone
Olive oil
1 cup balsamic vinegar
1 cup white wine
1 pint chicken stock

1
Preheat the oven to 450u00b0F. Smash the fennel seeds with the salt in a mortar and pestle until fine.
2
Place the roughly chopped vegetables, garlic and thyme into the bean pot. Generously rub the pork shoulder with olive oil and place on top of the vegetables. Add the fennel seeds, along with the balsamic vinegar, wine and chicken stock.
3
Place the bean pot, uncovered, in the preheated oven for 30 minutes or until it begins to color. Lower the temperature to 250u00b0F and cover with the lid. Cook the pork for 9 to 10 hours, until the meat is soft and it pulls apart easily with a fork.
4
Once the pork is out of the oven, let it rest for 30 minutes before serving. Serve with braised greens or mashed potatoes. Drizzle the sauce and enjoy.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 tablespoons fennel seeds, 1 tablespoon Kosher salt, 2 fennel bulbs, trimmed and roughly chopped, 4 medium carrots, peeled and roughly chopped, and more.

Yes, Slow-Roasted Pork Shoulder 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.

Slow-Roasted Pork Shoulder

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