Braised Pork Shoulder with Potato Fennel Puree

Ingredients

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

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