Braised Pork Shoulder with Potato Fennel Puree

Braised Pork Shoulder with Potato Fennel Puree
Photo by Patricia Heal


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

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


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