Braised Pork Shoulder with Potato-Fennel Puree

Name: Braised Pork Shoulder with Potato-Fennel Puree
Yield: Makes 8 servings
Ingredients: 3 medium fresh fennel bulbs with fronds attached, all fronds trimmed and reserved, each bulb cut through root end into 8 wedges; ¼ cup olive oil; ¼ cup fresh orange juice; 1 tablespoon finely grated orange peel; 1 tablespoon fennel seeds; ½ teaspoon dried crushed red pepper; 1 4 to 4⅓ pound boneless pork shoulder (Boston butt); 1 tablespoon salt; 1½ teaspoons freshly ground black pepper; ½ cup low-salt chicken broth; 1½ pounds Yukon Gold potatoes, peeled, quartered; 1 tablespoon extra-virgin olive oil

By Daniel PattersonPhotography by Levi Brown

January 24, 2010

Recipe notes