Slow-Roasted Istrian Pork Shoulder with Baked Fennel and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slow-roasted pork shoulder, accompanied by caramelized baked fennel and whole roasted garlic cloves. This mediterranean-inspired pork 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.

Prep: 20 min Cook: 195 min Serves 6 Mediterranean cuisine 550 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Roasted Istrian Pork Shoulder with Baked Fennel and Garlic take to make?

Total time is about 215 minutes (20 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Istrian Pork Shoulder with Baked Fennel and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Istrian Pork Shoulder with Baked Fennel and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Istrian Pork Shoulder with Baked Fennel and Garlic for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Istrian Pork Shoulder with Baked Fennel and Garlic?

Mediterranean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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