Slow-Roasted Pork Shoulder with Istrian Fennel and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender, slow-roasted pork shoulder infused with aromatic fennel and garlic, showcasing rustic flavors from the Istrian region. This Mediterranean-inspired pork recipe, ready in about 280 minutes, pairs pork shoulder, bone-in, fresh fennel bulb, sliced, garlic cloves, smashed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 260 min Serves 6 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Rub the 1.5 kg bone-in pork shoulder all over with 4 tbsp extra virgin olive oil, 2 tsp sea salt, 1 tsp freshly ground black pepper, 1 tbsp dried oregano, and 1 tsp lemon zest.
  2. Step 2: Place the seasoned pork shoulder in a roasting pan. Scatter 1 medium sliced fresh fennel bulb and 6 smashed garlic cloves around the pork. Pour 1/2 cup (120 ml) dry white wine into the pan.
  3. Step 3: Cover the roasting pan tightly with foil and roast in the preheated oven for 4 hours, basting every hour with the pan juices, until the pork is very tender and easily pulls apart with a fork.
  4. Step 4: Remove the foil and increase oven temperature to 425°F (220°C). Roast for an additional 20 minutes uncovered to develop a golden, crispy crust.
  5. Step 5: Let the pork rest for 15 minutes before slicing and serve with the roasted fennel and garlic alongside.

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