Fresh Croissants, Danish & French Pastries every Sat & Sun

CALL: (678) 795-2002

Yields12 Servings
 7 lbs Pork Shoulder, bone in, 5-7 lbs
 Fine Sea Salt
  Fresh Cracked Black Pepper
 8 cloves Fresh Garlic
 1 large Fennel Bulb, thinly sliced
 3 tbsp VSOP Hojiblanca Extra Virgin Olive Oil, or your favorite medium intensity vsop evoo
 2 cans Diced Tomatoes, 28oz cans, in juice
 2 cups White Wine
 3 inches Fresh Rosemary, slightly chopped when ready to use
1

Preheat the oven to 450 degrees Fahrenheit.

2

Rub the entire pork shoulder with a tablespoon of Hojiblanca EVOO, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up. Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper. Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.

3

Reduce the oven to 350 degrees Fahrenheit.

4

In a large bowl, mix together the tomatoes, wine, a tablespoon of Hojiblanca EVOO, and the rosemary leaves. Adjust the seasoning with salt and pepper. Pour evenly over the roast and vegetables in the pan. With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours. Meanwhile, make the polenta

Ingredients

 7 lbs Pork Shoulder, bone in, 5-7 lbs
 Fine Sea Salt
  Fresh Cracked Black Pepper
 8 cloves Fresh Garlic
 1 large Fennel Bulb, thinly sliced
 3 tbsp VSOP Hojiblanca Extra Virgin Olive Oil, or your favorite medium intensity vsop evoo
 2 cans Diced Tomatoes, 28oz cans, in juice
 2 cups White Wine
 3 inches Fresh Rosemary, slightly chopped when ready to use

Directions

1

Preheat the oven to 450 degrees Fahrenheit.

2

Rub the entire pork shoulder with a tablespoon of Hojiblanca EVOO, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up. Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper. Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.

3

Reduce the oven to 350 degrees Fahrenheit.

4

In a large bowl, mix together the tomatoes, wine, a tablespoon of Hojiblanca EVOO, and the rosemary leaves. Adjust the seasoning with salt and pepper. Pour evenly over the roast and vegetables in the pan. With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours. Meanwhile, make the polenta

Slow Braised Pork With Tomato & Fennel Sugo

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