This recipe can be made in a slow-cooker or in the oven on low for 8-10 hours. Serve this on toasted ciabatta bread with salsa verde or in tacos with cheese and salsa. This recipe is adapted from the New York Times
- 1 large pork shoulder roast
- ¼ cup chopped fennel fronds
- ¼ cup chopped fresh rosemary
- 2 teaspoons chopped fresh sage leaves
- 5 garlic cloves, grated or mashed to a paste
- Finely grated zest of 1 lemon
- 1 ½ tablespoons kosher salt
- 1 teaspoon fennel seed
- ¾ teaspoon red pepper flakes
- ½ teaspoon black pepper
- ¼ cup extra-virgin olive oil
In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
- Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat.
- Transfer pork to a cutting board and let rest 15 to 30 minutes before serving.