Braised Pork Shoulder with Green Olives and Fennel Gluten-Free Recipe
This showstopper is like shortcut porchetta, striking a perfect balance between rich pork, briny olives, and fresh fennel. While not difficult to make, it requires some planning: Ask your butcher to tie a boneless pork shoulder roast with butcher’s twine so it holds its shape while it braises. This gluten free braised pork shoulder will delight your friends and family.
Braised Pork Shoulder with Green Olives and Fennel Gluten-Free Recipe
For the best results, braise the pork one day before you plan to serve it to make it easier to skim the braising liquid. You’ll have extra braising liquid, but it freezes well and can be used again. Serve with the roasted potatoes or cannellini beans simmered with garlic and olive oil and seasoned with salt.
Servings 6
Ingredients
- 1 lemon
- 1 boneless pork shoulder roast, (4 to 4-1/2 pounds)
- Kosher salt and freshly ground pepper
- 4 tablespoons extra-virgin olive oil, divided
- 1 cup whole green olives, such as Castelvetrano
- 12 cloves garlic, smashed
- 3 sprigs fresh oregano
- 1 bay leaf
- 1/2 cup white wine
- 1 tablespoon honey
- 1 fennel bulb, thinly sliced, fronds saved for garnish
- Flaky sea salt, for serving (optional)
Instructions
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Using a vegetable peeler, peel 3 strips of zest from the lemon. Set aside.
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Adjust the oven racks to accommodate a Dutch oven or covered saucepan large enough to hold the pork roast. Preheat the oven to 300°F.
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Season the pork with 1 tablespoon salt and 1/2 teaspoon pepper. In the selected pan over medium heat, warm 2 tablespoons of the oil. Sear the pork, starting with the fat side down, until evenly browned, 3 to 5 minutes per side. Transfer to a plate.
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Pour off the fat from the pan and return the pan to medium heat. Add the reserved lemon zest, the olives, garlic, oregano, and bay leaf. Add the wine, bring to a boil, and cook for 2 minutes. Return the pork to the pan, fat side up. Add 2 cups of water and bring to a simmer.
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Cover the pan and place it in the oven. After 30 minutes, check that the braising liquid is simmering but not boiling (if boiling, lower the oven temperature a bit.) Continue to simmer the pork until tender when pierced with a fork but not falling apart, 3 to 3-1/2 hours.
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Remove the pan from the oven, uncover, and let the pork rest in the braising liquid for 30 minutes. At this point, you can cool the meat completely in the braising liquid and refrigerate overnight, skimming extra fat from the surface as the meat cools.
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To reheat, preheat the oven to 450°F. Line a roasting pan with aluminum foil and place the pork, fat side up, on top. Roast the pork until the top begins to brown, about 20 minutes.
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Meanwhile, bring the braising liquid to a simmer and stir in the honey.
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To serve, cut the kitchen twine off the pork. Slice the pork and divide among shallow bowls. Top with fennel slices. Ladle a little braising liquid over the meat and fennel (there may be some liquid left over) and spoon some olives onto each plate. Garnish with fennel fronds. Serve with flaky sea salt at the table.
Photography Heami Lee
