Roast Pork with Fennel

Elevate your next dinner gathering with this succulent Roast Pork with Fennel recipe—a show-stopping dish that pairs juicy, fork-tender pork shoulder with the aromatic sweetness of caramelized fennel. Seasoned with a fragrant rub of fennel seeds, garlic, lemon zest, and rosemary, this slow-roasted masterpiece is roasted to perfection, infusing the meat with herbaceous and citrusy notes. A splash of dry white wine enhances the flavors, creating a luscious pan sauce that’s perfect for spooning over the finished dish. Simple yet elegant, this recipe is ideal for special occasions or comforting Sunday suppers. Serve with toasted crusty bread or creamy mashed potatoes to soak up all the savory juices for a meal that’s both hearty and unforgettable.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 pounds Pork shoulder (bone-in or boneless)
• 2 whole Fennel bulb
• 2 teaspoons Fennel seeds
• 4 whole Garlic cloves
• 3 tablespoons Olive oil
• 2 sprigs Fresh rosemary
• 1 whole Lemon (zested and juiced)
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper (freshly ground)
• 0.5 cups Dry white wine (optional)

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the pork shoulder dry with paper towels and season it generously with kosher salt and freshly ground black pepper on all sides.

Step 3

In a small bowl, combine the fennel seeds, lemon zest, and minced garlic cloves to form a simple rub. Gently massage this mixture into the pork shoulder.

Step 4

Trim the fennel bulbs, removing tough outer layers and stalks. Slice the bulbs into thin wedges and set aside.

Step 5

In a large, heavy-bottomed ovenproof skillet or roasting pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side.

Step 6

Remove the pork from the pan and set it aside temporarily. Add the remaining 1 tablespoon of olive oil to the pan and sauté the fennel wedges until softened and lightly caramelized, about 5 minutes.

Step 7

Return the pork shoulder to the pan, nestling it among the fennel. Add the rosemary sprigs and drizzle the lemon juice over the ingredients.

Step 8

If using, pour the dry white wine into the pan to deglaze and scrape the bottom with a wooden spoon to release any browned bits, which will add flavor to the dish.

Step 9

Cover the pan tightly with a lid or aluminum foil and transfer it to the preheated oven. Roast for 2.5 to 3 hours, basting the pork occasionally with the pan juices, until the meat is fork-tender and easily pulls apart.

Step 10

Once cooked, remove the pan from the oven and let the pork rest for 10-15 minutes before slicing or shredding.

Step 11

Serve the roast pork with the caramelized fennel and spoon the pan juices over the top for added flavor. Garnish with additional lemon zest or chopped fresh herbs if desired.

Nutrition Facts

Serving size	2523.8 grams (2523.8g)

Amount per serving	% Daily Value*
Calories	5211

Total Fat 406.80g	522%
Saturated Fat 134.00g	670%
Polyunsaturated Fat 4.80g
Cholesterol 1270mg	423%
Sodium 2708mg	118%
Total Carbohydrate 50.30g	18%
Dietary Fiber 18.90g	68%
Total Sugars 21.00g
Protein 334.70g	669%

Vitamin D 0IU	0%
Calcium 513mg	39%
Iron 20mg	113%
Potassium 7145mg	152%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.4%

Protein: 25.7%

Carbs: 3.9%