Ingredients
1 large orange, well scrubbed 1 tablespoon whole fennel seeds 1 tablespoon coarse kosher salt 1 teaspoon freshly ground black pepper 3 cloves garlic, minced 1 boneless pork shoulder (Boston butt) roast, 3 1/2 - 4 pounds, tied 1 large fennel bulb (about 1 pound with stalks), trimmed and cut in half lengthwise and crosswiseDescription
This Dish Takes A Lot Of Time In The Oven, But Little Time From The Cook. It Is A Bit Like Pulled Pork Dressed Up For Company And Is Perfect For Winter Holiday Dinners.
IVillage
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