Slow-Roasted Pork Shoulder with Fennel and Orange

Sastojci

Slow-Roasted Pork Shoulder with Fennel and Orange

3 large oranges

3 T whole fennel seeds

1 T coarse kosher salt

1 t black pepper

3 garlic cloves, minced

one 3-4 lb pork shoulder (boston butt) boneless roast, tied

1 large fennel bulb (about 1 lb with stalks), trimmed and cut in half lengthwise and then

each half crosswise into three pieces

Preheat oven to 325.

Zest the orange to yield about 2 t finely grated zest, making sure to avoid the bitter

white pith. Cut the orange into 8 wedges and set aside.

Finely grind the fennel seeds in a spice grinder. Then add the s & p, orange zest, and

garlic, and grind them together in a rough paste. Run the roast all over with the paste

and place in a roasting pan large enough for the roast plus the fennel and orange

wedges.

Roast the pork for about 3 hours, then add the fennel and orange wedges, tossing to

coat them in the juices. Roast for another 30 mins, then turn the fennel and orange

wedges to brown evenly. At about 1 to 4 1/2 hours total roasting time, the meat should

be completely tender and shred when you pull at it with a fork. The fennel should be

soft and caramelized and the orange wedges caramelized.