Braised Pork Shoulder with Potato Fennel Puree

Braised Pork Shoulder with Potato Fennel Puree
Photo by Patricia Heal

Ingredients

  • 1 tablespoon salt
  • 1 4- to 4 1/3-pound boneless pork shoulder (Boston butt)
  • 1 orange
  • ¼ cup olive oil
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ pounds Yukon Gold potatoes
  • 1 ½ teaspoons freshly ground black pepper
  • + 5 more ingredients
    • ¼ cup fresh orange juice
    • 1 tablespoon fennel seeds
    • 3 medium fresh fennel bulbs with fronds attached
    • ½ teaspoon dried red pepper flakes
    • ½ cup chicken stock or low-sodium chicken broth

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 w...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network