I think I made this the night of the big Canada vs. USA Olympic hockey game. I wasn’t as into the game as Phil was so I was okay with going back and forth to the kitchen to cook dinner. I had my heart set on making this dish all week so there wasn't any nachos or chili for us on Game Day.
Braised Pork Shoulder with Potato Fennel Puree
1 Medium fresh fennel bulbs with fronds attached, all fronds trimmed and reserved, each bulb cut through root end into 8 wedges
1/4 Cup olive oil
1/4 Cup fresh orange juice
1 Tbs finely grated orange peel
1 Tbs fennel seeds
1/2 Tsp dried crushed red pepper
1 1/2 Tsp freshly ground black pepper
1/2 Cup low-salt chicken broth
2 Yukon Gold potatoes, peeled, quartered
1 Tbs extra-virgin olive oil
For the pork:
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.
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.
Let rest 15 minutes. Slice pork and arrange on platter. Spoon some pan juices over. Garnish platter with fennel fronds. Serve pork with puree, passing pan juices.