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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%
     
Fat
Carbs
Protein

Preparation






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