Braised Pork Shoulder with Fennel, Garlic, and Herbs


The flavor combination in this braise is reminiscent of porchetta, and leftovers make a great sandwich. For the best results, season the pork at least a day ahead.

What you will need

8 large cloves garlic, minced

2 Tbs. finely grated lemon zest (from about 2 lemons)

2 Tbs. chopped fresh rosemary

1 Tbs. kosher salt

2 tsp. coarsely chopped fresh sage

2 tsp. coarsely ground fennel seeds

1 tsp. freshly ground black pepper

1 3- to 31/2-lb. bone-in pork shoulder roast

1 medium yellow onion, chopped

1 fennel bulb, chopped (about 2-2/3 cups), plus 1/2 cup fennel fronds for the braise and more for serving, if you like

1 tsp. finely chopped fresh rosemary

1 bay leaf, preferably fresh

2 cups dry white wine


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