Slow-Roasted Pork Shoulder with Fennel and Garlic

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

Tender slow-roasted pork shoulder infused with aromatic fennel and garlic, yielding a flavorful and juicy centerpiece perfect for family dinners. This Italian-inspired pork recipe, ready in about 280 minutes, pairs pork shoulder (bone-in), fennel seeds, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, 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

• 4 pounds pork shoulder (bone-in)
• 2 teaspoons fennel seeds
• 6 sliced garlic cloves
• 2 tablespoons chopped fresh rosemary
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup dry white wine
• 1 large sliced yellow onion
• 2 large chopped into chunks carrots
• 2 chopped into chunks celery stalks

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. Pat dry 4 pounds bone-in pork shoulder and rub evenly with 2 teaspoons fennel seeds, 6 sliced garlic cloves, 2 tablespoons chopped fresh rosemary, 2 teaspoons salt, and 1 teaspoon black pepper. Drizzle 3 tablespoons olive oil over and massage into the meat.
2. Step 2: Arrange 1 large sliced yellow onion, 2 large chopped carrots, and 2 chopped celery stalks in the bottom of a large roasting pan. Place the pork shoulder on top of the vegetables.
3. Step 3: Pour 1/2 cup dry white wine into the pan around the pork and cover tightly with foil. Roast in the preheated oven for 4 hours until the pork is fork-tender and pulls apart easily.
4. Step 4: Remove foil and increase oven temperature to 425°F. Roast uncovered for an additional 20 minutes to crisp the exterior. Let rest for 15 minutes before slicing and serving with the roasted vegetables.