Ingredients:
- 1 5 1/2- to 6-lb boneless pork shoulder (boston butt), excess fat trimmed with thin layer left intact
Directions:
- Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
- Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
- Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
- Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
- Thinly slice roast. Serve with sauce.
- Test-kitchen tip: The leftover roast pork would make great pulled-pork sandwiches. Shred the meat and pile it on soft rolls with your favorite barbecue sauce and creamy coleslaw. You could also use the shredded meat as a delicious filling for burritos or enchiladas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 505.52 Kcal (2117 kJ) | ||
| Calories from fat | 134.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.99g | 23% | |
|---|---|---|---|
| Cholesterol | 204.79mg | 68% | |
| Sodium | 679.08mg | 28% | |
| Potassium | 1342.87mg | 29% | |
| Total Carbs | 2.44g | 1% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 78.74g | 157% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 3.7mg | 21% | |
| Calcium | 48.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 127.98 Kcal (536 kJ) | ||
| Calories from fat | 34.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 23% | |
|---|---|---|---|
| Cholesterol | 51.85mg | 68% | |
| Sodium | 171.91mg | 28% | |
| Potassium | 339.96mg | 29% | |
| Total Carbs | 0.62g | 1% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 0.16g | 3% | |
| Protein | 19.93g | 157% | |
| Vitamin C | 0.4mg | 3% | |
| Iron | 0.9mg | 21% | |
| Calcium | 12.2mg | 5% | |
* 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.
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