Braised Pork Shoulder with Fennel
Ingredients
2 ½ - 3 pounds boneless pork shoulder
Kosher salt
1 tbsp olive oil
1 head garlic, cut in half, crosswise
2 small leeks, dark ends removed cut in half lengthwise
3 small fennel bulbs, quartered
small bunch of fennel fronds reserved for serving
2 sprigs thyme
1 bunch sage
2 3-inch pieces of lemon peel
Black pepper
Rind of parmigiano reggiano (optional)
6 cups Zeal Creamery Whole Milk
½ cup grated parmigiano reggiano
2 tbsp chopped parsley
Directions
Dutch Oven Version
Prep Time: 40 minutes
Cook Time: 5 hours
Yield: 4 to 6 servings
Season the pork shoulder all over generously with kosher salt, let sit at least one hour but preferably chilled overnight.
Let pork come to room temperature for one hour before searing.
Preheat the oven to 300°F. Heat olive oil in a large heavy bottomed pot or dutch oven over medium high heat and sear the pork shoulder undisturbed until golden brown, about 10 minutes per side.
Set the pork shoulder aside on a plate and reduce the heat to medium low.
Saute the garlic halves cut side down in the pork fat that remains in the pot, until golden brown, about 5 minutes. Set aside.
Continue on to saute the fennel pieces, adding more olive oil if needed. Saute them cut sides down, until golden brown, about 4 minutes per side. Set aside and then saute the leeks cut side down until golden brown, about 8 minutes.
Return the pork, fennel and garlic to the pot with the leeks. Cover with milk and add the herbs, lemon peel, parm rind,½ tsp salt and black pepper. Transfer pot to oven and bake uncovered until very tender and falling apart, about 5 hours.
To serve, transfer pork shoulder, fennel, garlic and leeks to a serving dish. Drizzle pork with a few spoonfuls of the braising milk and serve alongside creamy polenta. Top with chopped parsley and fennel fronds.
Crock Pot Version
Prep Time: 5 minutes
Cook time: 6 hours and 10 minutes
Yield: 4 to 6 servings
Season the pork shoulder all over generously with kosher salt. Let sit at least one hour, or preferably uncovered and chilled overnight.
Preheat the crock pot on high and add the pork, olive oil, head of garlic, fennel, leeks, lemon peel, sage, thyme, fennel fronds, and parmigiano reggiano rind. Cover with Zeal whole milk and cook on high for about 5 hours until falling apart and tender.
To serve, place pork shoulder, fennel, leeks, and garlic on a sheet tray. Sprinkle fennel and leeks with grated parmigiano then broil on low for 5 to 10 minutes, until the pork is crisped and golden and the fennel is bubbling. Serve alongside creamy polenta.