This slow-roasted pork shoulder is a cinch to make: just pork butt, orange, fennel, fennel seeds, garlic. It’s a superb Sunday supper, holiday meal, or dinner party hit.
This pork shoulder recipe takes a lot of time in the oven, but little time from the cook. It’s a bit like pulled pork dressed up for company and is perfect for winter gatherings.–Melissa Pasanen with Rick Gencarelli
LC Some Love For Leftovers Note
We can’t imagine much, if any, of this supple, subtly aromatic pork roast being left over. But the authors note that, should this happen, you can warm whatever’s left of the recipe in covered dish. While you’re at it, wrap some tortillas in foil and toss ’em in the oven as well. Then shred the pork and serve it with julienned green cabbage tossed with a quick sauce of sour cream thinned with a little orange juice and seasoned with ground cumin, coriander, and salt to taste. That’s what they suggest, anyways. We’re not going to argue.
Roasted Pork Shoulder, Fennel, Orange
- Quick Glance
- 25 M
- 4 H, 55 M
- Serves 6 to 8
IngredientsEmail Grocery List
Recipe Testers Reviews
This turned out great. I would not have thought of pairing fennel with pork but it was great. The orange was also nice. The pork did exactly what it said and just fell apart, was tender, moist, juicy, and tasty. I let the roast rest (tented under foil) for 15 minutes and it held the juices very well. My children said, “Daddy, this is really good. What is it ?” It was easy to make and excellent. I did need to wash the fennel bulb well, but it turned out much better than I expected. I served it with spaetzle and acorn squash.
Oh my, how I love dishes that cook themselves, dishes that you start hours in advance, then ignore until they’re ready. When I made the paste with the orange peel and fennel seeds, I was surprised by how much it reminded me of some Indian pastes I’ve used in the past — it must have been the fennel seeds smelling like fenugreek. The whole house smelled wonderful as the pork roasted and we were pretty hungry by the time we sat down to eat. The recipe turned out exactly as was written, the meat deliciously tender, the caramelized oranges and fennel providing the perfect foil to the pork. It actually smelled so good and had been so easy to cook that we were expecting to be let down by the taste, but it was a very well- balanced dish, the meat succulent, with enough juices to serve as an orangey, fennel-y sauce. (More Arabic than Indian at the end.) My guests were silent and fast-fingered, nods and glances silent approval of what was on their plates. We’ll be making this again. Very soon.