Slow-Roasted Pork Shoulder with Fennel and Orange

     This dish takes lots of time in the oven, but little time from the cook. It is perfect for winter Holiday dinners or a cozy après-ski gathering.

Serves 6-8

• 1 large orange, well scrubbed
• 1 tablespoon whole fennel seeds
• 1 tablespoon coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 1 boneless pork shoulder (Boston butt) roast, 3½-4 pounds, without netting
• 1 large fennel bulb, trimmed and cut in half lengthwise and then each half crosswise into three pièces

1. Preheat the oven to 325F.
2. Zest the orange to yield about 2 teaspoons of finely grated zest, making sure to avoid the bitter white pitch ; cut the orange into 8 wedges and set aside.
3. Finely grind the fennel seeds with a mortar and pestle or spice grinder ; then add the salt, pepper, orange zest, and garlic and grind them together into a rough paste.
4. Rub the roast all over with the paste and place in a roasting pan large enough for the roast plus the fennel and orange wedges.
5. Roast the prok for about 3 hours, and then add the fennel and orange wedges, tossing to coat them in the juices ; roast for another 30 minutes, and turned the fennel and orange wedges to brown evenly.
6. At about 4-4½ hours total roasting time, the meat should be completely tender aand shred when you pull at it with a fork ; the fennel should be soft and caramelized and the orange wedges caramelized.
7. Let the roast sit for a few minutes before carving ; serve with the fennel and orange slices.

BON APPETIT