Serves 12
445 min
Tuscan Pork with Fennel
Recipe GLPR3f8c7142f05197
A rustic Italian-inspired braise of boneless pork shoulder seasoned with fennel seeds and rosemary, slow-cooked with red potatoes, fennel bulbs, and garlic until melt-in-your-mouth tender. Rich, aromatic, and naturally gluten-free, this one-pot main course feeds a crowd with minimal effort.
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Ingredients
2 teaspoons fennel seeds
1 teaspoon dried rosemary
1 boneless pork shoulder (Boston butt), 4–5 pounds
3/4 cup chicken broth
2 teaspoons chicken base or demi-glace
2 pounds red potatoes, cut into 2-inch chunks
2 medium fennel bulbs, trimmed and cut into wedges
3 cloves garlic, smashed
Directions
Pat the pork shoulder dry and season all over with the fennel seeds and dried rosemary, pressing gently so the spices adhere.
Place the seasoned pork in a large braising pan or Dutch oven with a tight-fitting lid. Arrange the red potato chunks and fennel wedges around it.
In a small bowl, whisk together the chicken broth and chicken base until the base is fully dissolved. Pour the mixture over the pork and vegetables.
Scatter the smashed garlic cloves over the top, cover the pan tightly, and place in a 325°F oven.
Braise for 4 to 4½ hours, until the pork is fork-tender and easily shreds, and the internal temperature reaches 165°F. Check occasionally and turn the pork halfway through cooking for even tenderness.
Remove from the oven and transfer the pork to a cutting board. Let it rest for 10 minutes, then shred or slice the meat coarsely.
Return the shredded pork to the pan with the potatoes, fennel, and braising liquid. Stir gently to combine, adjust seasoning to taste, and serve warm.
