Slow-Roasted Pork Shoulder with Fennel and Rosemary

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

A tender pork shoulder slow-roasted with aromatic fennel seeds and fresh rosemary, delivering rich flavors and a crispy crust. This Italian recipe, ready in about 260 minutes, pairs pork shoulder (bone-in), fennel seeds, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 240 min Serves 6 Italian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Combine 2 tsp crushed fennel seeds, 2 tbsp chopped fresh rosemary, 4 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper in a small bowl.
  2. Step 2: Rub the pork shoulder (4 lbs) all over with 3 tbsp olive oil, then massage the fennel-rosemary-garlic mixture evenly onto the surface of the meat.
  3. Step 3: Place the pork shoulder fat side up in a roasting pan. Scatter 1 medium quartered onion around the meat and pour 1/2 cup dry white wine into the pan.
  4. Step 4: Roast uncovered in the preheated oven for about 4 hours, basting every hour with pan juices, until the internal temperature reaches 195°F (90°C) and the meat is fork-tender with a crispy crust.
  5. Step 5: Remove the pork from the oven and let rest for 20 minutes before slicing. Serve with the pan juices spooned over the top.

Frequently asked questions

How long does Slow-Roasted Pork Shoulder with Fennel and Rosemary take to make?

Total time is about 260 minutes (20 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 Rosemary?

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 (bone-in) from drying out.

Can I substitute ingredients in Slow-Roasted Pork Shoulder with Fennel and Rosemary?

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 Rosemary 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 Rosemary?

Italian italian 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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