Imagine a dish that transforms an ordinary evening into a culinary journey through the rustic kitchens of France - a pot roasted pork so tender it practically melts in your mouth, infused with the aromatic magic of white wine, garlic, fennel, and rosemary. This isn't just another recipe; it's a gastronomic experience that promises to elevate your home cooking from mundane to magnificent, turning even the most novice cook into a kitchen maestro.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 lbs pork shoulder
- 1 cup white wine
- 4 cloves garlic, minced
- 1 bulb fennel, sliced
- 2 sprigs fresh rosemary
- Salt and pepper, to taste
Instructions
- Remove pork shoulder from refrigerator 30 minutes before cooking to bring to room temperature. Pat the meat dry with paper towels and season generously with salt and pepper on all sides.
- Preheat the oven to 325°F (165°C). Select a heavy-bottomed Dutch oven or large oven-safe pot with a tight-fitting lid.
- Heat 2 tablespoons of olive oil in the pot over medium-high heat. Sear the pork shoulder on all sides until a deep golden-brown crust forms, approximately 3-4 minutes per side.
- Remove the pork from the pot and set aside. In the same pot, sauté the sliced fennel and minced garlic for 2-3 minutes until they become fragrant and slightly softened.
- Return the pork to the pot and add fresh rosemary sprigs. Pour the white wine around the meat, ensuring it covers about one-third of the pork.
- Cover the pot with a lid and transfer to the preheated oven. Slow roast for approximately 1 hour and 30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Remove from oven and let the meat rest for 15 minutes before slicing. The resting period allows the juices to redistribute throughout the meat.
- Slice the pork against the grain and serve with the roasted fennel and pan juices. Garnish with fresh rosemary if desired.
Tips
- Temperature is Key: Always let your pork come to room temperature before cooking to ensure even roasting.
- Searing Matters: Take time to develop a deep golden-brown crust on the meat - this locks in flavor and creates incredible depth.
- Wine Selection: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor profile.
- Don't Rush the Resting: Allowing the meat to rest after cooking is crucial for juicy, tender results.
- Invest in a Meat Thermometer: This ensures your pork is perfectly cooked without guesswork.
- Slice Against the Grain: This technique guarantees the most tender, melt-in-your-mouth texture.
Nutrition Facts
Calories: 433kcal
Carbohydrates: g
Protein: 40g
Fat: 20g
Saturated Fat: g
Cholesterol: 120mg
