See full recipe on: Bon Appetit
Ingredients |
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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 |
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Calories | 735 | — |
Fat | 51g | 79% |
Carbs | 23g | 7% |
Protein | 43g | 87% |
Fiber | 5g | 20% |
Cholesterol | 167mg | 55% |
Sodium | 1,081mg | 45% |
Preparation |
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