Braised Pork Shoulder with Potato-Fennel Puree

Preparation

1. Step 1

   Chop enough reserved fennel fronds to measure 1 cup; set aside remaining fronds for garnish. Place chopped fronds in blender. Add olive oil, orange juice, orange peel, fennel seeds, and crushed red pepper; blend to paste, scraping down sides of jar occasionally. Sprinkle pork roast on all sides with 1 tablespoon salt and 1½ teaspoons pepper. Spread fennel paste on all sides of pork to coat. Place pork on plate; chill uncovered overnight.

   Step 2

   Preheat oven to 325°F. Arrange pork, fat side up, in large roasting pan. Cover pan with foil. Roast pork 1 hour. Add broth to pan. Arrange potatoes and fennel wedges around pork. Cover pan again and roast until thermometer inserted into thickest part of pork registers 190°F to 200°F, about 2½ hours longer.

   Step 3

   Using slotted spoon, transfer fennel wedges to processor; blend to almost smooth puree. Transfer potatoes to large microwave-safe bowl; mash until smooth. Mix fennel puree and extra-virgin olive oil into potatoes. Season with salt and pepper.

   Step 4

   Increase oven temperature to 375°F. Return pork to oven. Roast until top browns, about 20 minutes. Let rest 15 minutes.

   Step 5

   Meanwhile, rewarm vegetable puree in microwave; transfer puree to serving bowl. Rewarm pan juices; season to taste with salt and pepper.

   Step 6

   Slice pork and arrange on platter. Spoon some pan juices over. Garnish platter with fennel fronds. Serve pork with puree, passing pan juices.

   Step 7

   Spoon pan juices from roasting pan into small saucepan. Spoon off fat and reserve.