Slow-Roasted Pork Shoulder with Fennel and Orange
Juicy pork shoulder slow-roasted with aromatic fennel seeds and fresh orange zest, delivering a rustic and aromatic roast. This mediterranean-inspired pork ready in about 265 minutes pairs bone-in pork shoulder, olive oil, crushed fennel seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 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
- 4 lbs, bone-in pork shoulder
- 2 tbsp olive oil
- 1 tbsp, crushed fennel seeds
- 2 tsp orange zest
- 5 cloves, minced garlic cloves
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1/2 cup white wine
Instructions
- Step 1: Preheat oven to 300°F (150°C). Pat dry 4 lbs bone-in pork shoulder and rub all over with 2 tsp salt, 1 tsp black pepper, 1 tbsp crushed fennel seeds, 2 tsp orange zest, 5 minced garlic cloves, 2 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme.
- Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear pork shoulder on all sides until deeply browned, about 3-4 minutes per side.
- Step 3: Pour 1/2 cup white wine into skillet, scraping up browned bits from the bottom. Transfer skillet with pork to preheated oven.
- Step 4: Roast uncovered for 3.5 to 4 hours, basting every hour with pan juices, until pork is fork-tender and internal temperature reaches 195°F (90°C).
- Step 5: Remove pork from oven, tent with foil, and rest for 20 minutes before slicing. Serve with pan juices spooned over.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Pork Shoulder with Fennel and Orange take to make?
Total time is about 265 minutes (25 min prep + 240 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 Pork Shoulder with Fennel and Orange?
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 bone-in pork shoulder from drying out.
Can I substitute ingredients in Slow-Roasted Pork Shoulder with Fennel and Orange?
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 Pork Shoulder with Fennel and Orange 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 Pork Shoulder with Fennel and Orange?
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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