Roasted Pork Shoulder with Fennel and Orange Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C).
• STEP 2.In a small bowl, combine the fennel seeds, orange zest, garlic, olive oil, salt, and pepper to make a marinade.
• STEP 3.Rub the marinade all over the pork shoulder, making sure to coat it evenly.
• STEP 4.Place the sliced fennel and orange segments in a roasting pan and drizzle with olive oil. Season with salt and pepper.
• STEP 5.Place the marinated pork shoulder on top of the fennel and orange.
• STEP 6.Cover the roasting pan with foil and roast in the preheated oven for 3-4 hours, or until the pork is tender and the internal temperature reaches 145°F (63°C).
• STEP 7.Remove the foil and increase the oven temperature to 425°F (220°C).
• STEP 8.Roast the pork for an additional 15-20 minutes, or until the skin is crispy and golden brown.
• STEP 9.Remove the pork from the oven and let it rest for 10-15 minutes before slicing.
• STEP 10.Serve the roasted pork shoulder with the caramelized fennel and orange segments, and any pan juices.
• STEP 11.Enjoy!

Cooking Tips

• For extra flavor, marinate the pork shoulder overnight in the refrigerator.
• If the pork skin is not crispy enough after roasting, you can broil it for a few minutes.
• Make sure to let the pork rest before slicing to allow the juices to redistribute and keep the meat moist.

Storage and Serving

• Leftover roasted pork shoulder can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pork in a baking dish, cover with foil, and warm in a preheated oven at 325°F (165°C) until heated through.
• Serve the reheated pork with fresh fennel and orange slices for a refreshing twist.