This recipe is a perfect lazy Sunday meal. You absolutely should marinate the pork overnight, but if you're as impatient as I am, you won't do that. I marinated the pork for about 3 hours. I would recommend serving this with a light salad.
Tip: Only chop the potatoes and fennel bulbs once you're about ready to add them to the pork!
Skill Level: Intermediate
Time to Make: 7 hours (6 hours inactive)
3 medium fresh fennel bulbs with fronds
1/4 cup olive oil
1/4 cup fresh orange juice
1 tablespoon finely grated orange peel
1 tablespoon fennel seeds
1/2 teaspoon dried crushed red pepper
1 4- to 4 1/3-pound boneless pork shoulder
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1/2 cup low-salt chicken broth
1 1/2 pounds Yukon Gold potatoes
1 tablespoon extra-virgin olive oil
Prep Ingredients: Trim fronds from the fennel and set aside. Remove the core from the fennel bulbs and cut the bulb into 8 wedges. Peel and quarter the potatoes.
In a food processor, combine olive oil, orange, juice, grated orange peel, fennel seeds, crushed red pepper and fennel fronds. Pulse until a paste forms. Season the pork generously with salt and pepper and spread the fennel paste over the pork. Place pork on a plate and chill, uncovered, for at least 3-4 hours to overnight (probably preferable).
Preheat oven to 325°F. Arrange pork, fat side up, in large roasting pan. Cover pan with foil. Roast pork 1 hour.
After one hour, carefully add broth to pan. Add the potatoes and fennel wedges around the pork. Cover pan again and roast until thermometer inserted into thickest part of pork registers 190°F to 200°F, about 2 1/2 hours longer.
Using slotted spoon, carefully transfer fennel wedges to processor and blend until almost completely smooth. Transfer potatoes to large microwave-safe bowl and mash until smooth. Mix fennel puree and extra-virgin olive oil into potatoes. Season with salt and pepper
Increase oven temperature to 375°F. Return pork to oven. Roast until top browns, about 20 minutes. Let rest 15 minutes.
To serve: Rewarm the potato-fennel purée if necessary and divide among bowls. Top with sliced pork and spoon juice from the roasting pan over the pork. Serve with a light salad. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!