Name: Braised Pork Shoulder with Potato Fennel Puree
Yield: Makes 8 servings
Ingredients: 3 medium fresh fennel bulbs with fronds attached, all fronds trimmed and reserved, each bulb cut through root end into 8 wedges; ¼ cup olive oil; ¼ cup fresh orange juice; 1 tablespoon finely grated orange peel; 1 tablespoon fennel seeds; ½ teaspoon dried crushed red pepper; 1 4 to 4⅓ -pound boneless pork shoulder (Boston butt); 1 tablespoon salt; 1½ teaspoons freshly ground black pepper; ½ cup low-salt chicken broth; 1½ pounds Yukon Gold potatoes, peeled, quartered; 1 tablespoon extra-virgin olive oil

Braised Pork Shoulder with Potato Fennel PureePatricia Heal

Because the roast needs to marinate overnight, be sure to start this impressive entrée one day ahead.

Ingredient tip:

This recipe calls for fennel fronds, the green leafy tops of the fennel bulb. Look for fennel with the fronds still attached at some farmers' markets or ask the produce manager at your supermarket to set some aside for you.

Recipe notes

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