Braised Pork Shoulder with Green Olives and Fennel
GFF Magazine
GFF Magazine, a quarterly magazine for food lovers, celebrates uncompromisingly Good Food (Forever), drinks, and destinations, and the joy of creating and sharing them with others. And, oh yes: it’s Gluten-Free (Forever), too, although you’ll never taste the difference. Each issue features recipes from top chefs, cookbook authors, and bloggers; tutorials for mastering gluten-free cooking; trends, products, people, and places worth knowing about; deliciously indulgent travel; lifestyle extras that’ll elevate your everyday; and a whole lot of fun and stunning photography along the way.
Ingredients
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1 lemon
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1 boneless, skinless pork shoulder
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1 teaspoon salt
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½ teaspoon black pepper
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4 tablespoons extra-virgin olive oil
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1 cup green olives
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12 garlic cloves
Tools
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tongs
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measuring cups
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measuring spoons
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spatula
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knife
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June Pan
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liquid measuring cup
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vegetable peeler
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spoon
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foil
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heat-proof plate
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Dutch oven
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cooling rack
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 300°F on the Bake cook mode using the button below.
June Oven
Peel the lemon
Using a vegetable peeler, peel 3 thick strips of zest from the lemon. Set aside.
1 lemon
vegetable peeler
Season the pork
Season the pork all over with the salt and pepper.
1 boneless, skinless pork shoulder
1 teaspoon salt
½ teaspoon black pepper
measuring spoons
Sear the pork
In a Dutch oven or deep ovenproof pot with lid, warm the oil over medium heat. Sear the pork, starting with the fat-side down, until evenly browned, 3-5 minutes per side. Transfer to a plate.
4 tablespoons extra-virgin olive oil
Dutch oven
tongs
heat-proof plate
Add the aromatics
Pour off the fat from the Dutch oven and return the pot to medium heat. Add the reserved lemon zest strips along with the olives, garlic, oregano and bay leaf.
1 cup green olives
12 garlic cloves
3 sprigs oregano
1 bay leaf
measuring cups
Add the liquids and pork
Add the wine, bring to a boil, and cook for 2 minutes. Return the pork to the Dutch oven, fat-side up. Add the water and bring to a simmer, then remove from the heat and cover.
½ cup white wine
2 cups water
liquid measuring cup
Braise the pork shoulder
Transfer the dish to the bottom shelf of the June Oven. Braise the pork 2 hours and 30 minutes, until it is tender when pierced with a fork but not falling apart. If desired, follow directions on your June Oven to continue cooking.
Rest and cool the pork
Remove the dish from the June Oven, uncover, and let the pork rest in the braising liquid for 30 minutes. At this point, you can cool the meat completely in the braising liquid and refrigerate overnight, skimming extra fat from the surface as the meat cools.
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 425°F on the Roast cook mode using the button below.
Prepare the pork
Line a June Pan with foil. Remove the pork from the braising liquid and discard any hardened fat (or skim any liquid fat). Place the pork, fat-side up, on the June pan.
June Pan
foil
spoon
Roast the pork
Transfer the June Pan to the bottom shelf of the June Oven. Roast the pork 20 minutes, until the top begins to brown. If desired, follow directions on your June Oven to continue cooking.
Reheat and finish the braising liquid
Meanwhile, set the Dutch oven with the braising liquid over medium-high heat. Bring to a simmer and stir in the honey.
1 tablespoon honey
Slice the pork and finish
Remove the pork from the June Oven and transfer the June Pan (or roasting pan) to a cooling rack. Cut any twine off the pork. Slice the pork and divide among shallow bowls or place on a serving platter. Top the pork with fennel slices. Ladle a little braising liquid over the meat and fennel (there may be some liquid left over) and spoon some olives onto each plate. Garnish with reserved fennel fronds.
knife
cooling rack
1 fennel bulb
Serve
Serve with flaky sea salt at the table.
1 tablespoon flaky sea salt
