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Roast Pork Shoulder with Fennel and Potatoes

Author Jacqueline


  • ¼  cup fennel seed ground
  • 1 ½  tablespoons kosher salt
  • 1 ½  tablespoons freshly ground pepper
  • One 6- to 7-pound bone-in pork shoulder, skin removed and thick layer of fat scored
  • 1  tablespoon extra-virgin olive oil
  • 3  lbs. medium Yukon Gold potatoes peeled and quartered
  • 1  cup dry white wine


  • Preheat the oven to 325°. In a small bowl, mix the fennel, salt and pepper. Coat the pork all over with the spice mixture and set it in a large roasting pan, fat side up. Pour the olive oil around the pork. Roll the potatoes in the oil to coat and arrange them cut sides down. Roast for about 60-90 minutes, until the potatoes are tender and browned on the bottom.  Transfer the roasted potatoes to an ovenproof serving bowl. Continue roasting the pork until the pork is very tender, about 3 hours.
  • Pour the white wine into the pan around the pork and continue to roast the pork for 1 hour longer, or until an instant-read thermometer inserted in the thickest part registers 185°.
  • Let the pork rest for 20 minutes. Meanwhile, reheat the potatoes in the oven. Carve the pork into slices and serve on a platter with the potatoes.