Ingredients
– 3 kg (6 lb) boneless rolled pork shoulder with skin on and the netting removed
– 3 teaspoons cooking or kosher salt
– 1 1/4 teaspoons black pepper
– 2 teaspoons fennel seeds or other herbs/spices to taste
– 1 tablespoon plus 1 teaspoon olive oil
– 1 garlic bulb halved
– 2 onions halved
– 2 cups dry white wine or non-alcoholic cider
– 1/4 cup flour
– 2 cups low sodium chicken broth or stock
– Salt and pepper to taste
Instructions
1-Prepare the pork by drying the skin thoroughly and seasoning it with salt, pepper, and fennel seeds.
2-Roll and secure the pork if needed, then arrange it with garlic, onions, and wine in the pan.
3-Roast at high heat initially for crispiness, then lower the temperature for tender meat.
4-Make the gravy by mixing flour with the pan drippings and chicken broth, seasoning to taste.
5-Rest the pork for even juiciness before serving it up with the gravy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Score the skin thoroughly to ensure crispy crackling.
⏳ Rest the meat after roasting to retain juices and tenderness.
🍽️ Use fennel seeds or herbs that complement pork for enhanced flavor.
- Prep Time: 15 minutes
- Resting time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Western
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 130 mg