I love the balance of texture and flavors in this simply prepared dish. Rolling and tying the tender meat enables you to cut it in neat slices. Serve this over Cauliflower Ricotta Pudding.


  • ¼ cup fennel seeds
  • 4- to 5-pound boneless pork shoulder, skin on
  • 12 garlic cloves, minced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1 bunch red baby beets (about pounds)
  • 1 bunch yellow beets (about pounds)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons whole-grain mustard
  • Cauliflower Ricotta Pudding
  • Toasted bread crumbs


Preheat the oven to 325°F. In a small, dry skillet, toast the fennel seeds over medium heat until fragrant and golden, about 5 minutes. Transfer to a spice grinder or use a mortar and pestle to grind to a powder.

Place the pork shoulder on a cutting board and butterfly it, opening it up like a book to make one large flat piece. Generously rub the inside with the toasted fennel seeds, garlic, thyme, oregano, and salt and pepper. Roll up the meat like a jelly roll and use kitchen string to tie the roll every 2 inches. Rub the exterior of the roll liberally with olive oil, and season with salt and pepper.

Place a large roasting pan on the stovetop and get it good and hot over high heat. Add a 2-count of olive oil and sear the entire outside of the rolled shoulder until it’s golden brown, about 10 minutes. Slide the pan into the oven and roast the pork until the internal temperature reaches 145°F, about 2 hours.

Place the beets on large squares of aluminum foil in groups of 2 or 3 and season them with oil, salt, and pepper. Wrap the beets tightly in the foil and roast along with the pork until they are tender when pierced with a fork, about 1 hour and 15 minutes.

When the pork is done, transfer it to a cutting board for at least 30 minutes. Pour the drippings from the roasting pan into a small skillet. Whisk in the mustards and heat gently, seasoning with salt and pepper to taste. Peel the beets and cut into quarters.

To serve, slice the pork about ½ inch thick. Arrange on a platter atop a bed of the cauliflower pudding and drizzle the pork with the mustard drippings. Add the beets to the platter and sprinkle bread crumbs over all.