You are here

Roast Pork Shoulder With Fennel And Potatoes

admin's picture
  Fennel pollen/Ground fennel seeds 1⁄4 Cup (4 tbs)
  Kosher salt 1 1⁄2 Tablespoon
  Freshly ground black pepper 1 1⁄2 Tablespoon
  Pork shoulder 7 Pound, skin removed and thick layer of fat scored (Bone In Pork)
  Extra virgin olive oil 1 Tablespoon
  Yukon gold potatoes, 3 Pound, peeled and quartered (Medium Sized)
  Dry white wine 1 Cup (16 tbs)

1. Preheat the oven to 325° In a small bowl, mix the fennel pollen, salt and black pepper. Coat the pork shoulder all over with the spice mixture and set it in a large roast -ing pan, fat side up. Pour the olive oil around the pork. Roll the quartered potatoes in the oil to coat and arrange them cut side down. Roast until the pork is tender and the potatoes are browned on the bottom, about 3 hours.
2. Transfer the roasted potatoes to an ovenproof bowl. Pour the white wine into the pan around the pork, return the pan to the oven and continue to roast for 1 hour longer, or until an instant-read thermometer inserted into the thickest part of the pork shoulder registers 185°
3. Transfer the pork to a board and let rest for 20 minutes. Meanwhile, reheat the potatoes in the oven. Carve the pork into thick slices and serve on a platter with the potatoes.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 301 Calories from Fat 154

% Daily Value*

Total Fat 17 g26.2%

Saturated Fat 5.8 g29%

Trans Fat 0.2 g

Cholesterol 82 mg27.3%

Sodium 437.1 mg18.2%

Total Carbohydrates 11 g3.6%

Dietary Fiber 1.4 g5.7%

Sugars 1.3 g

Protein 25 g49.4%

Vitamin A 0.3% Vitamin C 0.53%

Calcium 2.7% Iron 9.9%

*Based on a 2000 Calorie diet

Roast Pork Shoulder With Fennel And Potatoes Recipe