Porchetta braise

Serves 4-6

  1. 3-3.5lb bone-in pork shoulder
  2. 8 cloves garlic
  3. Zest from 2 lemons
  4. 2tb rosemary
  5. 2tsp sage
  6. 2tsp fennel seeds
  7. 1/2tb salt
  8. 1tsp pepper
  9. 1 onion
  10. 1 fennel bulb
  11. 1 bay leaf
  12. 2 cups white wine
  • Run a paring knife along fat seams and around bone; do not cut deep enough to separate shoulder. Score skin/fat, rub with 2-8 and chill covered for at least 12 hours.
  • Rest at room temperature for 1 hour. Add 9-11, cover and transfer to a 300 degree oven for 2.5-3 hours.
  • Set aside pork. De-fat broth and discard bay leaf. Cut pork into pieces and add back to pot; if finishing the next day, chill covered and warm for 30 minutes in a 300 degree oven before preceding. Raise oven to 425 and cook uncovered for 20 minutes. Flip meat and continue cooking for 20 minutes. Serve.

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