Slow-Roasted Pork Shoulder with Istrian Fennel and Garlic

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

Tender, slow-roasted pork shoulder infused with aromatic fennel and garlic, showcasing rustic flavors from the Istrian region. This mediterranean-inspired pork 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.

Frequently asked questions

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

Total time is about 280 minutes (20 min prep + 260 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 Istrian Fennel and Garlic?

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 Istrian Fennel and Garlic?

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 Istrian Fennel and Garlic 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 Istrian Fennel and Garlic?

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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