Fennel-rubbed pork shoulder with creamy white beans and herb oil from Colu Cooks: Easy Fancy Food (page 209) by Colu Henry

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Notes about this recipe

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  • SpatulaCity on December 04, 2024

    Easy and delicious. Would like more fennel rub as it melts off the sides of the roast whilst cooking. Our 3lb shoulder took approx 4 hours to roast to tenderness. Forgot to buy basil so made a parsley cilantro herb oil instead and it was still delicious! Served over gigante beans from this book

  • ellwell on September 27, 2023

    Lepa is right! This is delicious comfort food. I cooked mine for four hours since it had the bone in and that was perfect. Broiling the meat afterward gave it a wonderful texture. I used Jovial beans that were already cooked but tossed them in some chicken stock and added all the elements of the bean recipe and they were delightful. The green sauce at the end plus the Maldon salt really take this over the top. Will definitely repeat for company!

  • Lepa on December 23, 2022

    This dish was probably the best thing we made/ate all year. Really extraordinary. I made it for a dinner party and it was very hands off so keep it in mind for gatherings. One of our guests said it may be the best pork roast she has ever had. The beans and green sauce were also wonderful. I highly recommend this dish! We are it with a fennel and apple salad, which was a nice contrast to the rich flavors here.

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