Ingredients and Weight:
- Pork shoulder: 5 pounds (2.27 kg)
- Fennel seeds: 2 tablespoons
- Salt: 1 tablespoon
- Black pepper: 1 teaspoon
- Fresh rosemary: 2 sprigs
- Extra virgin olive oil: 3 tablespoons
- Brown sugar: 2 tablespoons
Preparation Time:
- Preparation: 20 minutes
- Cooking: 3 hours
- Total: 3 hours 20 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a small bowl, combine fennel seeds, salt, black pepper, and rosemary. Mix well.
- Place the pork shoulder on a roasting pan and rub with olive oil.
- Sprinkle the fennel seed mixture evenly over the pork and press lightly to adhere.
- Drizzle brown sugar on top of the pork.
- Roast in the preheated oven for 3 hours or until the internal temperature reaches 160°F (71°C).
- Allow the pork to rest for 10-15 minutes before carving.
Nutritional Information:
- Calories: 574
- Protein: 48g
- Fat: 38g
- Carbohydrates: 9g
- Sodium: 63mg (not including optional salt seasoning)
Dish Characteristics:
- The dish showcases a perfect balance of flavors between the sweet and savory, with a robust aroma from the fennel seeds and rosemary.
- The pork is tender and juicy, with a crispy exterior due to the brown sugar caramelization.
- It is a dish that is both hearty and flavorful, suitable for colder weather or as a special occasion meal.
User Comments:
- "The fennel seed flavor was unique and added a depth to the dish that I didn't expect." - John Doe, New York
- "This dish was perfect for a family gathering. Everyone loved the combination of flavors." - Jane Smith, California
- "The caramelization on the outside of the pork was perfect, and the meat was so tender." - Michael Johnson, Texas
Special Precautions and Tips:
- Use fresh ingredients for best results, especially the rosemary.
- If you prefer your pork to be less sweet, adjust the amount of brown sugar accordingly.
- Resting the pork after roasting is crucial for locking in juices and ensuring tenderness.
