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Braised Pork with Fennel and Garlic

Pork Shoulder braised with fennel and garlic until tender and juicy.
Braised Pork with Fennel and Garlic

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Servings: 4
Total Time: 3 hours 30 minutes
Recipe by: Frankie


1 TBSP peanut oil
4 pound bone-in pork shoulder
salt & pepper
1 yellow onion, sliced
2 TBSP fennel seeds, ground
8 medium garlic cloves, minced
1/2 cup apple cider vinegar
1 cup chicken stock


1. Preheat oven to 350°F. Heat the oil in a dutch oven over medium-high heat.

2. Pat the pork dry with paper towels and generously season with salt & pepper. When the oil is hot sear the pork on all sides until well browned, about 3 minutes per side. Transfer pork to a plate and set aside.

3. Add the sliced onion to the dutch oven and cook, stirring occasionally, until well browned, about 5 minutes.

4. Add the garlic and fennel to the dutch oven and cook until fragrant, about 5 seconds.

5. Pour in the apple cider vinegar and chicken stock. Using a wooden spoon, scrape the bottom of the pan to release any stuck on bits.

6. Place the pork back into the dutch oven, cover with a tight fitting lid and braise in the preheated oven for 3 hours flipping the pork over halfway through cooking.

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