Dutch Oven Pork Shoulder with Lemon, Rosemary, Fennel

Lately been making more meals in my dutch oven. I have a slow cooker and a pressure cooker but most times I’d rather just use my dutch oven. Don’t get me wrong, those methods have their place for certain things but if I could only have one of the three, I’d pick dutch oven every time. It performs so much better across a wider range of dishes.

The reason I compare the slow cooker and pressure cooker to the dutch oven is that they all kinda fill the same need for me, meals that you kinda prep and then you walk away from for longer periods of time. These type of meals really are great during the week when you need to have food ready for an early dinner. Start it at lunch and it’s ready by early evening.

This specific meal came about because I grabbed a big pork shoulder at the store, but didn’t really have a plan for it. I googled some pork shoulder recipes and this one popped out to me because of the lemon accents, fennel, and wine. This turned out quite well and served with brussel sprouts and some pasta. The juice from this goes really good over pasta.

Modified from: https://www.finecooking.com/recipe/braised-pork-shoulder-with-fennel-garlic-and-herbs

Print Recipe

Dutch Oven Pork Shoulder with Lemon, Rosemary, Fennel

Servings

Ingredients

• 8 Garlic cloves, minced Rub
• Zest from one lemon Rub
• 2 tbsp Rosemary, chopped Rub
• 1 tbsp Sea Salt Rub
• 2 tsp Fennel Seeds Rub
• 1 tsp Black pepper, ground Rub
• 3-3.5 lb Pork shoulder
• 1 Yellow onion, chopped
• 1 tbsp rosemary
• 2 Bay Leaves
• 2 cups Dry marsala, white wine, or vermouth

Servings Ingredients 8 Garlic cloves, minced Rub Zest from one lemon Rub 2 tbsp Rosemary, chopped Rub 1 tbsp Sea Salt Rub 2 tsp Fennel Seeds Rub 1 tsp Black pepper, ground Rub 3-3.5 lb Pork shoulder 1 Yellow onion, chopped 1 tbsp rosemary 2 Bay Leaves 2 cups Dry marsala, white wine, or vermouth

Instructions

1. Make your rub from the garlic, lemon zest, rosemary, sea salt, fennel seeds, black pepper.
2. Make slits in the pork shoulder and coat with the rub.
3. Let sit for at least 3 hours, but can go up to a day or two.
4. Let pork shoulder warm up for one hour before cooking. Preheat oven to 300 degrees F.
5. Move pork shoulder to dutch oven and pour in the wine, extra seasoning, and onions. Cook covered for 2.5 to 3 hours at 300 degrees F.
6. Take out the pork should and pull apart into large chunks.
7. Cook 20 minutes at 425 degrees F.
8. Flip chunks and cook 20 minutes more. Don't stir during these last steps as you want the pork to brown.
9. Serve.