Oven-Roasted Pork Shoulder with Fennel Tops

Arrosto di Maiale al Finocchio


Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

Fennel tops, often thrown away, are used here to give a wonderful flavor to this moist and juicy pork roast. Serve it with vegetables sautéed in olive oil, such as Yellow Squash with Grape Tomatoes, Carrots Sautéed with Garlic and Parsley, or Broccoli Rabe Sautéed with Olive Oil and Garlic.

Preparation time: 5 minutes
Total time from start to finish: hours


  • ½ cup green feathery fennel tops
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 2 pounds boneless pork shoulder roast


  1. Preheat the oven to 325° on convection heat, or 350° on regular bake.
  2. Coarsely chop enough of the fennel tops to measure ½ cup and mix together with the olive oil, salt, and a few turns of the pepper mill in a small bowl. Rub the mixture over the entire surface of the pork and place the pork in a roasting pan.
  3. Put the pan in the oven and roast the pork until it reaches an internal temperature of about 170° as measured on an instant-read thermometer, approximately 1½ hours. Remove from the oven and let rest for about 10 minutes during which time the internal temperature will rise another 5 to 10°. Cut into thin slices and serve hot.