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Slow-Roasted Pork Shoulder with Fennel, Garlic and Rosemary

Slow-Roasted Pork Shoulder with Fennel, Garlic and Rosemary

We exhaustively tested for the most succulent, tender pork shoulder—and in this take on Tuscan-style porchetta, we found it.

By Dimitri DemopolousOctober 3, 2023

  • Makes
    8 to 10 servings
  • Cook Time
    4¾ hours
  • Active time plus cooling
    20 minutes active
  • Rating

This recipe takes inspiration from porchetta, a Tuscan-style pork roast seasoned with garlic, herbs and spices. We make a simple seasoning paste and rub the mixture into shallow cuts in the meat’s fat so it clings to the roast. Roasting meat on a baking sheet, rather than in a roasting pan, promotes better air circulation, accelerating cooking and boosting browning. Use the time while the meat rests to throw together a zingy-fresh parsley-caper sauce that’s a perfect foil to the richness of the meat.

Ingredients
  • 3

    tablespoons fennel seeds

  • ½

    cup extra-virgin olive oil, divided

  • ⅔

    cup lightly packed fresh rosemary

  • 9

    medium garlic cloves, 8 smashed and peeled, 1 finely grated, reserved separately

  • Kosher salt and ground black pepper

  • 5

    pound boneless pork shoulder roast, untrimmed

  • 2

    cups lightly packed fresh, flat-leaf parsley, chopped

  • ¼

    cup drained capers, plus 3 tablespoons caper brine

Step 1

Heat the oven to 300°F with a rack in the middle position. In a food processor, process the fennel seeds to a mixture of finely ground and coarsely cracked seeds, about 2 minutes. Add ¼ cup of the oil, the rosemary, smashed garlic cloves, 1 tablespoon salt and 2 teaspoons pepper. Process to form a paste, about 30 seconds, scraping the bowl as needed.

Step 2

With a knife, score a crosshatch pattern into the surface fat on top of the roast. Using your hands, rub the paste onto all sides of the roast and into the cuts. Place the pork fat side up on a rimmed baking sheet and roast until the center reaches 195°F, about 4 hours.

Step 3

When the roast is done, tent with foil and let rest for about 15 minutes. Meanwhile, in a small bowl, stir together the remaining ¼ cup oil, grated garlic, parsley, capers and brine and ¼ teaspoon pepper. Transfer the roast to a cutting board. Cut into slices, then transfer to a platter. Serve with the sauce.

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