📝 About This Recipe
Inspired by the rustic flavors of Central Italy, this roast transforms a humble pork shoulder into a masterpiece of crackling skin and succulent, melt-in-your-mouth meat. The aromatic trifecta of toasted fennel seeds, pungent garlic, and fresh rosemary infuses the pork deeply during its long, slow journey in the oven. It is a celebratory centerpiece that fills the home with an intoxicating fragrance and promises a perfect balance of herbal brightness and rich, savory depth.
🥗 Ingredients
The Roast
- 5-6 pounds Pork Shoulder (bone-in, skin-on or fat cap intact)
- 2 tablespoons Kosher Salt (more as needed for the skin)
- 1 tablespoon Black Peppercorns (freshly cracked)
Aromatic Rub
- 3 tablespoons Fennel Seeds (toasted and lightly crushed)
- 8-10 pieces Garlic Cloves (minced into a paste)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 teaspoon Red Pepper Flakes (for a subtle heat)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Lemon Zest (from one large lemon)
The Roasting Bed
- 2 large Fennel Bulbs (sliced into thick wedges)
- 1 large Yellow Onion (cut into thick rings)
- 1 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup Chicken Stock (low sodium)
👨🍳 Instructions
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1
Remove the pork shoulder from the refrigerator at least 1 hour before cooking to bring it to room temperature, ensuring even roasting.
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2
Using a very sharp knife, score the fat cap or skin in a crosshatch diamond pattern, being careful not to cut into the meat itself. This helps the fat render and the skin crisp.
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3
In a small dry skillet over medium heat, toast the fennel seeds for 2-3 minutes until fragrant. Transfer to a mortar and pestle and crush them coarsely.
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4
In a small bowl, combine the crushed fennel seeds, minced garlic paste, chopped rosemary, red pepper flakes, lemon zest, olive oil, and 1 tablespoon of kosher salt to create a thick aromatic paste.
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5
Rub the paste all over the pork shoulder, massaging it into the scored slits and every crevice of the meat. If time permits, let the seasoned meat sit for another 30 minutes.
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6
Preheat your oven to 325°F (165°C). Position the oven rack in the lower-middle position.
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7
In a heavy roasting pan, arrange the sliced fennel wedges and onion rings to create a 'rack' for the meat. Pour the white wine and chicken stock into the bottom of the pan.
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8
Place the pork shoulder fat-side up on top of the vegetables. Sprinkle the top generously with the remaining kosher salt.
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9
Roast uncovered for 3.5 to 4 hours. Every hour, baste the vegetables with the pan juices, but avoid wetting the top of the pork to keep the skin crisp.
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10
Check the internal temperature; the pork is ready when it reaches 185°F-190°F for a sliceable but tender texture, or 200°F if you prefer it falling off the bone.
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11
If the skin isn't crackling enough, increase the oven temperature to 425°F for the final 15-20 minutes, watching closely to prevent burning.
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12
Transfer the pork to a carving board and tent loosely with foil. Let it rest for at least 20-30 minutes. This is crucial for the juices to redistribute.
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13
While the meat rests, strain the pan juices into a small saucepan. Skim off excess fat and simmer for 5 minutes to create a concentrated jus. Serve the roasted fennel and onions on the side.
💡 Chef's Tips
For the best crackling, pat the pork skin bone-dry with paper towels before applying the rub. If the garlic begins to brown too quickly in the oven, loosely cover the top with foil for the middle hour of cooking. Don't rush the resting period; cutting the meat too soon will cause all the flavorful juices to run out onto the board. You can substitute the white wine with apple cider for a sweeter, autumnal flavor profile. If you don't have a mortar and pestle, pulse the fennel seeds briefly in a clean coffee grinder or crush them with the bottom of a heavy skillet.
🍽️ Serving Suggestions
Serve with a side of creamy polenta or garlic mashed potatoes to soak up the savory pan jus. A bright, acidic arugula salad with shaved parmesan helps cut through the richness of the pork. Pair with a medium-bodied Italian red wine like a Chianti Classico or a Sangiovese. Leftovers make incredible sandwiches the next day when served on crusty ciabatta with a dollop of salsa verde. Roasted root vegetables like carrots or parsnips can be added to the roasting pan halfway through cooking.