Slow-Roasted Pork Shoulder with Fennel and Orange Glaze
Succulent slow-roasted pork shoulder glazed with a bright orange and fennel seed sauce, creating a tender and flavorful centerpiece. This mediterranean-inspired pork ready in about 235 minutes pairs bone-in pork shoulder, toasted and crushed fennel seeds, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 lbs, bone-in pork shoulder
- 2 tsp, toasted and crushed fennel seeds
- 1 cup fresh orange juice
- 1 tbsp orange zest
- 6, minced garlic cloves
- 3 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp honey
- 2 tbsp chopped fresh rosemary
Instructions
- Step 1: Preheat oven to 300°F (150°C). Rub 4 lbs bone-in pork shoulder with 2 tsp toasted and crushed fennel seeds, 2 tsp salt, 1 tsp black pepper, and 3 tbsp olive oil, massaging the seasoning evenly.
- Step 2: Place pork shoulder in a roasting pan and roast uncovered for 3 hours, basting every hour with 1 cup fresh orange juice mixed with 2 tbsp honey and 1 tbsp orange zest.
- Step 3: After 3 hours, increase oven temperature to 425°F (220°C) and roast for an additional 20 minutes to develop a caramelized crust.
- Step 4: Remove pork from oven and let rest for 15 minutes tented with foil.
- Step 5: While resting, mix pan drippings with 6 minced garlic cloves and 2 tbsp chopped fresh rosemary in a small saucepan. Simmer over low heat for 5 minutes until fragrant and slightly thickened.
- Step 6: Slice pork shoulder and serve drizzled with the orange-fennel glaze for a bright, aromatic finish.
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 Glaze take to make?
Total time is about 235 minutes (15 min prep + 220 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 Glaze?
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 Glaze?
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 Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Glaze?
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.
