Slow Roasted Pork Shoulder with Fennel Lemon Herb Rub
Tender, fall-apart pork shoulder rubbed with aromatic fennel seeds, fresh herbs, and bright lemon, then slow-roasted to perfection. The overnight marination infuses deep Mediterranean flavors throughout the meat, while the low-temperature cooking ensures incredibly juicy results. Perfect for weekend dinners or entertaining, this hands-off approach delivers restaurant-quality pulled pork with a fragrant pan sauce made from the rich drippings. The fennel adds a subtle licorice note that pairs beautifully with the citrus and earthy rosemary.
Ingredients
- 2 cloves garlic, finely grated
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 teaspoons fennel seedground fennel1:2flavor
Use half the amount of ground fennel
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons coarse kosher salt
- 1 teaspoon fresh rosemary, chopped
- ½ teaspoon pepper
- 4 ½ pound boneless pork buttpork shoulder1:1dietary
Boston butt and pork shoulder are interchangeable
- ⅓ cup dry white wine
- 1 ½ cup chicken broth, divided
- 2 teaspoons cornstarch
Instructions
- 1
Mix garlic, lemon juice, olive oil, fennel seed, thyme, salt, pepper and rosemary in a small bowl
- 2
Rub mixture all over the pork and inside where the bone was removed
- 3
Tie the roast together with butcher twine
- 4
Place pork in a large resealable bag or baking dish, seal or cover with plastic wrap and refrigerate 12 to 24 hours
- 5
Preheat oven to 300 degrees F
- 6
Place a roasting rack in a roasting pan and coat with cooking spray
- 7
Remove pork from bag and set on rack skin side up
- 8
Roast until very tender when tested with a fork and internal temperature reaches 180-185 degrees, 5 to 7 hours
- 9
Remove pork from oven and rest 15 to 30 minutes
- 10
Remove rack from roasting pan and pour off excess fat
- 11
Add wine to roasting pan and set over medium-high heat
- 12
Bring to a simmer while scraping up browned pieces
- 13
Add 1 cup broth and return to a simmer
- 14
Whisk cornstarch with remaining broth and drizzle into simmering mixture
- 15
Bring to a boil while whisking and simmer until desired consistency, 2 to 4 minutes
- 16
Strain into a gravy boat
- 17
Remove twine, shred or slice pork and serve with sauce
Tips
Let the pork rest in a cooler wrapped in foil to keep warm for hours, making this perfect for entertaining timing.
Save the rendered pork fat for roasting vegetables or frying potatoes - it adds incredible flavor.
Test doneness with a fork rather than relying solely on temperature; properly cooked pork should shred easily.
Good to Know
Refrigerate leftover pork for up to 4 days or freeze for up to 3 months. Store gravy separately for up to 3 days.
Marinate the pork up to 24 hours ahead. Cooked pork can be shredded and reheated gently with some of the pan juices.
Serve hot with the pan gravy, alongside roasted vegetables, mashed potatoes, or in sandwiches with coleslaw.
Common Mistakes
Don't skip the overnight marination to avoid bland meat.
Don't cook at higher temperature to avoid tough, dry pork.
Don't rush the resting period to avoid losing precious juices when slicing.
Substitutions
Use half the amount of ground fennel
FAQ
Can I cook this in a slow cooker instead?
Yes, but you'll miss the caramelized exterior. Cook on low 8-10 hours after searing the rubbed pork in a hot pan first.
What if I don't have a roasting rack?
Place the pork on a bed of chunky vegetables like onions and carrots, or use a wire cooling rack set in the pan.
How long will the cooked pork keep?
Refrigerate for up to 4 days or freeze portions for up to 3 months. Reheat gently with some reserved cooking liquid.