Braised Pork Shoulder with Potato-Fennel Puree
See full recipe on: Bon Appetit
Ingredients |
|---|
| 3 medium fresh fennel bulbs with fronds attached, all fronds trimmed and reserved, each bulb cut through root end into 8 wedges |
| 1/4 cup olive oil |
| 1/4 cup fresh orange juice |
| 1 tablespoon finely grated orange peel |
| 1 tablespoon fennel seeds |
| 1/2 teaspoon dried crushed red pepper |
| 1 4- to 4 1/3-pound boneless pork shoulder (boston butt) |
| 1 tablespoon salt |
| 1 1/2 teaspoons freshly ground black pepper |
| 1/2 cup low-salt chicken broth |
| 1 1/2 pounds yukon gold potatoes, peeled, quartered |
| 1 tablespoon extra-virgin olive oil |
Nutrition 8 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 735 | — |
| Fat | 51g | 79% |
| Carbs | 23g | 7% |
| Protein | 43g | 87% |
| Fiber | 5g | 20% |
| Cholesterol | 167mg | 55% |
| Sodium | 1,081mg | 45% |
Preparation |
|---|
