Slow-Roasted Calabrian Pork Shoulder with Fennel and Red Wine

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender, slow-roasted pork shoulder infused with Calabrian spices, fennel bulbs, and rich red wine for a deeply flavored Italian roast. This Italian-inspired pork recipe, ready in about 275 minutes, pairs pork shoulder, extra virgin olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 255 min Serves 6 Italian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F (150°C).
  2. Step 2: Rub 4 lbs bone-in pork shoulder evenly with 3 tbsp extra virgin olive oil, 2 tsp sea salt, 1 tsp black pepper, 1 tbsp dried oregano, and 1 tsp Calabrian chili flakes.
  3. Step 3: Place the pork shoulder fat side up in a large roasting pan and surround it with 2 sliced medium fennel bulbs and 6 crushed garlic cloves.
  4. Step 4: Pour 1 cup dry red wine into the roasting pan to create a flavorful braising liquid.
  5. Step 5: Cover the pan tightly with foil and roast in the oven for 4 hours, basting every hour with pan juices, until the pork is fork-tender and falling apart.
  6. Step 6: Remove the foil, increase oven temperature to 425°F (220°C), and roast uncovered for 15 minutes to crisp the exterior.
  7. Step 7: Let the pork rest for 15 minutes before slicing and serve with the roasted fennel and pan sauce spooned over.

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