Braised pork shoulder with fennel, garlic, and herbs from Fine Cooking Magazine, Feb/Mar 2017 (page 49) by Lynne Curry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Season meat at least one day ahead of cooking.

  • chawkins on July 13, 2022

    Time consuming but not labor intensive. Shoulder need to be marinated for at least 12 hrs and up to 3 days, I marinated my 3-lb boneless shoulder for 27 hours and the same cooking time as stated in the recipe for the bone-in one. Used fennel from the garden and the dish was delicious, actually better the second day when the garlic taste mellowed.

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