Slow-Roasted Pork Shoulder with Fennel, Grapes, and Salsa Verde

Ingredients

Pork

• 4 kg bone-in pork shoulder (picnic cut)Have the butcher tie it; ask for the skin or fat cap scored in a crosshatch about 5 mm deep if possible, otherwise score it yourself with a sharp knife, cutting through fat but not into the meat.
• 3 fennel bulbsReserve the feathery fronds for the salsa verde and garnish.
• 500 g seedless red grapesSeptember table grapes are at their peak; keep them on the stems for a prettier roast.
• 4 tbsp olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper, coarsely ground
• 2 tbsp fennel seeds, lightly crushed

Salsa verde

• 1 cup flat-leaf parsleyLeaves and tender stems, loosely packed.
• ¼ cup reserved fennel fronds
• 2 tbsp capers, drained
• 4 anchovy fillets
• 2 clove garlic
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• ¾ cup extra-virgin olive oil
• 1 lemonZest and juice.

Steps

1. Up to 24 hours ahead: pat the pork completely dry. Rub all over with the kosher salt, pepper, and crushed fennel seeds, working seasoning into the scored fat. Set uncovered on a rack on a sheet pan in the refrigerator to dry-brine — this is what gives you crackling-style fat cap and deeply seasoned meat. If you only have 2 hours, leave it at cool room temperature instead of refrigerating.15 min
2. Make the salsa verde while the pork roasts (or up to 4 hours ahead): pulse parsley, fennel fronds, capers, anchovies, garlic, and Dijon in a food processor until finely chopped but not a purée. Transfer to a bowl and whisk in vinegar, lemon juice, and olive oil by hand. Season with lemon zest, salt, and pepper. If made ahead, hold at room temperature — never refrigerate, or the olive oil will dull.10 min
3. Preheat oven to 150°C / 300°F. Trim the fennel bulbs, halve lengthwise, and cut each half into 6 wedges, keeping the core attached so they hold together.5 min
4. Heat the olive oil in a large Dutch oven or roasting pan over medium-high heat. Sear the pork on all sides until deeply browned, about 3 minutes per face — roughly 10 minutes total. This is the only hands-on cooking of the day.10 min
5. Remove the pork, scatter the fennel wedges in the pan fat, and set the pork fat-cap-up on top. Roast uncovered at 150°C for 4 hours, then add the grape clusters around the meat and raise the heat to 220°C / 425°F for 30–40 minutes more, until the fat cap is crackly and blistered and the meat pulls apart with a fork (internal temperature 93°C / 200°F). Total oven time is about 4 hours 40 minutes — you can hold it, tented, for up to an hour if guests run late.Hands-off · 4 hr
6. Rest the pork 20 minutes under loose foil. Transfer fennel and grapes to a warm platter, lift the pork on top, and pull the shoulder apart into large rustic pieces with two forks so everyone sees the contrast of crackled top and tender interior. Spoon the pan grapes and some of their burst juices over the top.10 min
7. Serve with the salsa verde in a bowl alongside — let guests spoon it over their own portions — and scatter the reserved fennel fronds over the platter. A bitter green salad dressed simply is all you need alongside.1 min