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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Adapted from a recipe by Jack Speiss of Seatown Snackbar in Seattle, as distributed by Tasting Table. Ingredients:
3 lbs boneless pork shoulder, trimmed |
kosher salt |
freshly ground black pepper |
1/2 cup fennel, fronds finely chopped (from 1 bulb fennel) |
3 garlic cloves, minced |
2 tablespoons chopped fresh rosemary |
1 tablespoon fennel seed, toasted in a dry skillet and ground |
2 teaspoons red pepper flakes |
1 yellow onion, peeled and chopped |
2 large carrots, peeled and chopped |
2 ribs celery, chopped |
2 cups chicken broth |
Directions:
1. Preheat oven to 300°F Butterfly pork shoulder to create a 2 thick rectangle of meat. Cover with a layer of plastic wrap (heavy duty is best) and pound with a mallet until it is about 1 thick. Remove plastic wrap.
2. Season generously with salt and pepper. Combine fennel fronds, garlic, rosemary, ground fennel seeds and red pepper flakes in a small bowl. Remove and reserve 1/3 of this mixture; sprinkle the rest evenly over the surface of the meat.
3. Roll pork tightly. Tie with butcher's twine every 2-3 . Season the outside with salt, pepper, and the reserved spice mixture.
4. Scatter onion, carrots and celery into a 9x13 baking pan. Place pork on top of vegetables in center of pan. Pour chicken broth around pork. Roast in preheated oven about 75 minutes, until thermometer inserted into center of meat registers 150°F Remove roast to a plate, tent with foil and let stand 10-15 minutes before removing twine and slicing. (Discard vegetables and broth.).
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