Pork Shoulder with Oranges and Fennel

Ingredients

• 2 kg pork shoulder
• 2 pieces fennel bulbs
• 2 pieces orange
• 4 cloves garlic
• 2 tbsp olive oil
• 1 tbsp rosemary
• 1 tbsp thyme
• 1 tsp sea salt
• 1 tsp black pepper
• 1 cup chicken broth
• 1 piece red onion
• 2 pieces carrot
• 2 pieces celery

Instructions

1. 1Preheat the oven to 150°C (300°F).
2. 2Rub the pork shoulder with sea salt and black pepper.
3. 3In a large oven-safe pot, heat the olive oil over medium heat. Sear the pork shoulder on all sides until golden.
4. 4Add sliced red onion, minced garlic, and chopped carrots and celery to the pot. Cook until softened.
5. 5Place the pork back into the pot. Add rosemary, thyme, and the chicken broth.
6. 6Cover the pot and place it in the oven. Cook for about 3.5 hours, or until the pork is tender.
7. 7Halfway through cooking, add sliced fennel bulbs and orange wedges around the pork.
8. 8Once cooked, remove the pot from the oven. Let the pork rest for 10 minutes before slicing.
9. 9Serve the pork slices with the vegetables and broth from the pot.
10. 10Garnish with fresh herbs or orange zest for extra flavor.
11. 11Ensure to include some of the cooked fennel and orange on each plate to enjoy the full spectrum of flavors.
12. 12Optionally, drizzle a bit of extra virgin olive oil over the dish before serving for added richness.