| Level: | Intermediate |
| Total: | 3 hr 45 min |
| Prep: | 15 min |
| Cook: | 3 hr 30 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons coriander seeds, toasted
- 2 tablespoons cumin seeds, toasted
- One 4-pound boneless pork picnic shoulder, sliced in half along the grain
- Kosher salt
- Extra-virgin olive oil
- 1 fennel bulb, sliced
- 1 large onion, sliced
- Pinch crushed red pepper
- 4 cloves garlic, smashed and finely chopped
- 2-inch piece fresh ginger, peeled and finely grated
- 2 cups dry white wine
- 1/4 cup Dijon mustard
- 3 bay leaves
- 1 bundle fresh thyme
- 3 to 4 cups chicken stock
Instructions
- Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
- Preheat the oven to 375 degrees F.
- Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
- Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
- Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
- Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
- After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
- Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
- Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
- Slice the pork and serve with onions, fennel and juices.
- Wine Pairing Suggestion: Pinot Grigio
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 517 |
| Total Fat | 30 g |
| Saturated Fat | 9 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 37 g |
| Cholesterol | 115 mg |
| Sodium | 1068 mg |
| Serving Size | 1 of 8 servings |
| Calories | 517 |
| Total Fat | 30 g |
| Saturated Fat | 9 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 37 g |
| Cholesterol | 115 mg |
| Sodium | 1068 mg |
Reviews
Removed the lid after the second hour (flipped halfway and added more liquid) and found the temp was already at 200! 375 is waaay too hot.
My thick, fatty, duroc pork shoulder became a hunk of shoe leather.
My thick, fatty, duroc pork shoulder became a hunk of shoe leather.
All I can say is it turns out FANTASTIC every time!! I know Anne doesn’t believe in black pepper, and this is the only change I make..black pepper! Thank you Ms. Burrell for sharing this masterpiece of a recipe!
For all the effort to make this, it was very disappointing. Might as well of just put it in the crockpot and let it sit. Tasted just the same and less effort
Made this tonight in my new Dutch oven. I followed the recipe exactly except I used ground cumin I had already. Otherwise I didn’t change a thing and it is fabulous!!!!! Wow what a great broth you end up with. I served it on buttery mashed potatoes and my husband loved the meal! Thank you for sharing your goodness.
I have a 2.6 lb Petite Boneless Pork Shoulder roast. How can I adjust this recipe and especially the cook time?
This was too delicious and too much food. I have several ideas for leftovers this week.
I didn’t have cumin seeds so I substituted cumin and smoked cumin. This was my first time cooking with fennel. The toasted coriander seeds were intoxicatingly fragrant in the rub.
I didn’t have cumin seeds so I substituted cumin and smoked cumin. This was my first time cooking with fennel. The toasted coriander seeds were intoxicatingly fragrant in the rub.
This turns out delicious every time!! I have made this recipe at least 5 times now. It has become a favorite in my house. Didn’t change anything.
Really tasty – subbed carrots for fennel (think fennel would be awesome, but not all eaters feels that way). A really delicious alternative to sweet pork – makes the meager pork shoulder classy.
OMG good! I added one leek (sliced, white part only) and two cups of baby carrots for some subtle sweetness. Also, I used ground toasted coriander and cumin I had in my pantry (instead of seed), to spread on the pork. Served it over a bed of rice, and it was just an amazing confluence of flavors! Wow! The four people at my dinner table all agreed on the five star rating, and said it was the best pork roast they had ever tasted. Will definitely make again.
Outstanding!! I make it into sandwiches and put the cooked fennel and onions on top