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Braised Pork Shoulder with Potato Fennel Puree

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Braised Pork Shoulder with Potato Fennel PureePatricia Heal

Because the roast needs to marinate overnight, be sure to start this impressive entrée one day ahead.

Ingredient tip:

This recipe calls for fennel fronds, the green leafy tops of the fennel bulb. Look for fennel with the fronds still attached at some farmers' markets or ask the produce manager at your supermarket to set some aside for you.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

3 medium fresh fennel bulbs with fronds attached, all fronds trimmed and reserved, each bulb cut through root end into 8 wedges
¼ cup olive oil
¼ cup fresh orange juice
1 tablespoon finely grated orange peel
1 tablespoon fennel seeds
½ teaspoon dried crushed red pepper
1 4 to 4⅓ -pound boneless pork shoulder (Boston butt)
1 tablespoon salt
1½ teaspoons freshly ground black pepper
½ cup low-salt chicken broth
1½ pounds Yukon Gold potatoes, peeled, quartered
1 tablespoon extra-virgin olive oil

Preparation

  1. Step 1

    Chop enough reserved fennel fronds to measure 1 cup; set aside remaining fronds for garnish. Place chopped fronds in blender. Add olive oil, orange juice, orange peel, fennel seeds, and crushed red pepper; blend to paste, scraping down sides of jar occasionally. Sprinkle pork roast on all sides with 1 tablespoon salt and 1½ teaspoons pepper. Spread fennel paste on all sides of pork to coat. Place pork on plate; chill uncovered overnight.

    Step 2

    Preheat oven to 325°F. Arrange pork, fat side up, in large roasting pan. Cover pan with foil. Roast pork 1 hour. Add broth to pan. Arrange potatoes and fennel wedges around pork. Cover pan again and roast until thermometer inserted into thickest part of pork registers 190°F to 200°F, about 2½ hours longer.

    Step 3

    Using slotted spoon, transfer fennel wedges to processor; blend to almost-smooth puree. Transfer potatoes to large microwave-safe bowl; mash until smooth.

    Step 4

    Mix fennel puree and extra-virgin olive oil into potatoes. Season with salt and pepper.

    Step 5

    Spoon pan juices from roasting pan into small saucepan. Spoon off fat and reserve.

    Step 6

    Increase oven temperature to 375°F. Return pork to oven. Roast until top browns, about 20 minutes. Let rest 15 minutes. Meanwhile, rewarm vegetable puree in microwave; transfer puree to serving bowl. Rewarm pan juices; season to taste with salt and pepper.

    Step 7

    Slice pork and arrange on platter. Spoon some pan juices over. Garnish platter with fennel fronds. Serve pork with puree, passing pan juices.

Nutrition Per Serving

Per serving: 537.8 kcal calories
47.5 % calories from fat
28.4 g fat
8.1 g saturated fat
144.2 mg cholesterol
25.4 g carbohydrates
4.8 g dietary fiber
1.8 g total sugars
20.6 g net carbohydrates
44.1 g protein
Nutritional analysis provided by Bon Appétit
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