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Fennel-Rubbed Roasted Pork Shoulder with White Beans & Herb Oil Recipe Video

Fennel-Rubbed Roasted Pork Shoulder with White Beans & Herb Oil

Food52’sFennel-Rubbed Roasted Pork Shoulder with White Beans & Herb Oil recipe.

This comforting dish of pork shoulder and white beans is cooked low and slow, perfect for a weekend meal at home. Once the meat is seasoned with fennel seed, salt, and pepper, it goes into the oven at a high temperature to get a golden crust; then, it’s covered and cooked for hours at a lower temperature to ensure the meat falls apart. It’s served atop creamy beans drizzled with herb oil, which can both be made ahead of time. This allows dinner to come together in no time once you pull the meat out of the oven.

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We believe that if you want to eat better, and you want to help change our food system, you need to cook. Maybe not all the time, but some. You don’t have to eat local foods every day; you don’t have to shop at the farmers market every week. But it’s good to try. We’re not extremists in a cult of purity, slow-foodness, or locavorosity. We’re realists who believe in applying the best aspects of those food movements to our everyday lives.

View the original recipe notes here: Food52’sFennel-Rubbed Roasted Pork Shoulder with White Beans & Herb Oil.

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