Slow-Roasted Istrian Pork Shoulder with Baked Fennel and Garlic

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Tender slow-roasted pork shoulder, accompanied by caramelized baked fennel and whole roasted garlic cloves. This Mediterranean-inspired pork recipe, ready in about 215 minutes, pairs Pork shoulder, Istrian extra virgin olive oil, Fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Ingredients

• 3 lbs, boneless Pork shoulder
• 4 tbsp Istrian extra virgin olive oil
• 2 tbsp, chopped Fresh rosemary
• 1 tbsp, chopped Fresh sage
• 8 cloves, peeled Garlic cloves
• 2 medium, cut into wedges Fennel bulbs
• 2 tsp Sea salt
• 1 tsp Freshly ground black pepper
• 1/2 cup Dry white wine
• 2 tbsp Honey
• 2 tbsp Lemon juice

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 300°F (150°C). Rub 3 lbs boneless pork shoulder all over with 2 tsp sea salt, 1 tsp freshly ground black pepper, 2 tbsp chopped rosemary, 1 tbsp chopped sage, and 2 tbsp Istrian olive oil.
2. Step 2: Place the pork shoulder in a large roasting pan. Scatter 8 peeled garlic cloves and 2 medium fennel bulbs cut into wedges around the meat. Drizzle an additional 2 tbsp olive oil over the fennel.
3. Step 3: Roast uncovered for 3 hours, basting occasionally with pan juices, until the pork is very tender and pulls apart easily.
4. Step 4: Increase oven temperature to 425°F (220°C). Drizzle 1/2 cup dry white wine, 2 tbsp honey, and 2 tbsp fresh lemon juice over the pork and fennel.
5. Step 5: Roast for an additional 15 minutes to caramelize the surface and fennel edges, turning the fennel halfway through to brown evenly.
6. Step 6: Remove from oven, let pork rest for 15 minutes, then slice or pull apart. Serve with the roasted fennel and garlic cloves spooned with pan juices.