Italian Roast Pork Recipe
fennel slaw, herb dressing
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Ingredients
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Roast Pork
Fennel Slaw
Herb Dressing
Method
Roast Pork
- 1
Prep and Season
Preheat the oven to 325°F (160°C). Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper and crushed dried fennel seed. Rub the pork all over with the minced garlic and olive oil, then massage the herb mixture (rosemary and thyme mixed with the salt/pepper/fennel) into the meat, pressing it into any crevices.
- 2
Sear
Heat a large ovenproof skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil if needed and sear the pork on all sides until deeply golden brown, about 3–4 minutes per side. This builds flavor and color.
- 3
Roast
If using, pour the dry white wine into the pan and scrape up browned bits, letting it reduce 1–2 minutes. Add the chicken stock to the pan. Transfer to the preheated oven and roast uncovered until the pork registers 185–195°F (85–90°C) at the thickest part (this range yields tender, shreddable meat), about 2 to 2 1/2 hours for a 3 lb shoulder. Baste once or twice with pan juices during roasting.
- 4
Rest and Slice
Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes to allow juices to redistribute. For serving as slices: carve against the grain into 1/4–1/2 inch slices. For pulled preparation: use two forks to shred into bite-sized pieces, tossing with reserved pan juices.
- 5
Pan Sauce (optional)
While the pork rests, place the roasting pan over medium heat on the stovetop. Skim excess fat, then simmer pan juices and any fond for 3–5 minutes to concentrate. Taste and adjust seasoning. Optionally whisk in 1–2 tablespoons cold butter for gloss and richer flavor, then strain if desired.
Fennel Slaw
- 6
Prepare Vegetables
Thinly slice the fennel bulb (reserve fronds for the dressing), thinly slice the cabbage and red onion, and shred or julienne the carrot. Place all vegetables in a large bowl.
- 7
Dress and Toss
In a small bowl whisk together lemon juice, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour the dressing over the prepared vegetables and toss thoroughly to combine. Let sit at room temperature for at least 10 minutes to soften slightly and allow flavors to meld. Taste and adjust salt/acid as needed.
Herb Dressing
- 8
Combine Ingredients
In a medium bowl combine the chopped parsley, chopped basil and chopped fennel fronds. Whisk together red wine vinegar, Dijon mustard and honey (if using) until smooth. Slowly drizzle in 1/2 cup extra-virgin olive oil while whisking to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper and adjust to taste.
- 9
Finish
If the dressing seems too thick, thin with 1 teaspoon water at a time until desired consistency is reached. Reserve a few teaspoons to drizzle over the sliced or shredded pork at service and toss most with the fennel slaw for finishing, or serve on the side.
