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Roast Pork Shoulder with Fennel and Potatoes
FOOD AND WINE7Ingredients
5Hours
970Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/4 cup fennel pollen (or ground fennel seeds, see Note)
- 1 1/2 Tbsp. kosher salt
- 1 1/2 Tbsp. freshly ground pepper
- 7 lb. pork shoulder (bone in, skin removed and thick layer of fat scored)
- 1 Tbsp. extra-virgin olive oil
- 3 lb. yukon gold potatoes (medium, peeled and quartered)
- 1 cup dry white wine
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NutritionView More
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970Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories970Calories from Fat350 |
| % DAILY VALUE |
| Total Fat39g60% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol355mg118% |
| Sodium2220mg93% |
| Potassium2790mg80% |
| Protein113g |
| Calories from Fat350 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber7g28% |
| Sugars0g |
| Vitamin A0% |
| Vitamin C50% |
| Calcium15% |
| Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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