Braised Pork Shoulder with Potato Fennel Puree Recipe

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Braised Pork Shoulder with Potato Fennel Puree
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Ingredients
12
Count
Nutrition
472
Calories
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Ingredients:

Directions:

  1. Chop enough reserved fennel fronds to measure 1 cup; set aside remaining fronds for garnish. Place chopped fronds in blender. Add olive oil, orange juice, orange peel, fennel seeds, and crushed red pepper; blend to paste, scraping down sides of jar occasionally. Sprinkle pork roast on all sides with 1 tablespoon salt and 1 1/2 teaspoons pepper. Spread fennel paste on all sides of pork to coat. Place pork on plate; chill uncovered overnight.
  2. Preheat oven to 325°F. Arrange pork, fat side up, in large roasting pan. Cover pan with foil. Roast pork 1 hour. Add broth to pan. Arrange potatoes and fennel wedges around pork. Cover pan again and roast until thermometer inserted into thickest part of pork registers 190°F to 200°F, about 2 1/2 hours longer.
  3. Using slotted spoon, transfer fennel wedges to processor; blend to almost-smooth puree. Transfer potatoes to large microwave-safe bowl; mash until smooth.
  4. Mix fennel puree and extra-virgin olive oil into potatoes. Season with salt and pepper.
  5. Spoon pan juices from roasting pan into small saucepan. Spoon off fat and reserve.
  6. Increase oven temperature to 375°F. Return pork to oven. Roast until top browns, about 20 minutes. Let rest 15 minutes. Meanwhile, rewarm vegetable puree in microwave; transfer puree to serving bowl. Rewarm pan juices; season to taste with salt and pepper.
  7. Slice pork and arrange on platter. Spoon some pan juices over. Garnish platter with fennel fronds. Serve pork with puree, passing pan juices.
  8. What to drink: With the pork, pour a Sangiovese. Try the smooth, medium-bodied Tenuta di Sesta 2007 Rosso di Montalcino (Italy, $17). The wine's fruit and mineral flavors can stand up to the meat.
  9. 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.
  10. Per serving: 537.8 kcal calories, 47.5 % calories from fat, 28.4 g fat, 8.1 g saturated fat, 144.2 mg cholesterol, 25.4 g carbohydrates, 4.8 g dietary fiber, 1.8 g total sugars, 20.6 g net carbohydrates, 44.1 g protein Nutritional analysis provided by Bon Appétit
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 471.95 Kcal (1976 kJ)
Calories from fat 148.65 Kcal
% Daily Value*
Total Fat 16.52g 25%
Cholesterol 147.46mg 49%
Sodium 1056.93mg 44%
Potassium 1440.91mg 31%
Total Carbs 18.98g 6%
Sugars 1.48g 6%
Dietary Fiber 2.21g 9%
Protein 58.83g 118%
Vitamin C 24.1mg 40%
Iron 71.8mg 399%
Calcium 56.6mg 6%
Amount Per 100 g
Calories 119.34 Kcal (500 kJ)
Calories from fat 37.59 Kcal
% Daily Value*
Total Fat 4.18g 25%
Cholesterol 37.29mg 49%
Sodium 267.26mg 44%
Potassium 364.35mg 31%
Total Carbs 4.8g 6%
Sugars 0.37g 6%
Dietary Fiber 0.56g 9%
Protein 14.88g 118%
Vitamin C 6.1mg 40%
Iron 18.2mg 399%
Calcium 14.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.4
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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