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