Fennel-roasted Pork Shoulder
Pork shoulder is the cut of meat generally used for the famous pulled pork. Here, it’s simply roasted, fragranced with fennel and sage.
Ingredients
- 1 pork shoulder, 3½ to 4 lbs
- 2 Tbsp salt
- 1 tsp fennel seed
- 1 tsp sage
- 1 tsp black pepper, cracked
Method
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1
Rub salt and spices all over the pork. Put it on a plate and refrigerate, uncovered, for 24 hours.
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2
Remove meat from the fridge 1 hour before roasting. Heat oven to 325°F.
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3
Place a metal rack over a roasting pan and put the pork on top. Roast on the middle rack for about 2½ hours.
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4
Remove when the internal temperature of the pork reaches 175°F. Rest 15-20 minutes before carving.
A variation of the Salted Roast Chicken from The Spice Trekkers Cook at Home
