Serves: 12
Total Calories: 883
1 About 1 hour before you begin roasting the meat, remove it from the refrigerator.
2 Very finely chop together the garlic, rosemary, fennel, and salt, then place the seasonings in a small bowl. Stir in the pepper and oil to form a smooth paste.
3 With a small knife, cut deep slits into the surface of the pork. Insert the paste into the slits.
4 Place a rack in the lower third of the oven. Preheat the oven to 350°F. When ready, place the roast in the oven and cook 3 hours. Spoon off the excess fat. Roast the meat 1 to 1 1/2 hours longer, or until the temperature reaches 160°F on an instant-read thermometer. When the meat is done, the fat will be crisp and a deep nutty brown.
5 Transfer the meat to a cutting board. Cover with foil to keep warm and let stand 20 minutes. Carve and serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roast Pork Shoulder with Fennel recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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