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Brined Pork Shoulder Roast with Fennel and Dried Figs

Brined Pork Shoulder Roast with Fennel and Dried Figs Recipe

  • 6 cups water
  • 1/3 cup kosher salt
  • 2 tablespoons sugar
  • 8 large cloves garlic, smashed
  • ½ tablespoon juniper berries, smashed
  • ½ tablespoon black peppercorns, smashed
  • 2 bay leaves, torn up a bit
  • 6 sprigs fresh thyme, or 2 teaspoons dried
  • One 2½-pound boneless pork shoulder roast, soaked in brine for 24 to 48 hours (see recipe below)
  • 1 large fennel bulb, fronds trimmed off and reserved, bulb sliced lengthwise ½ inch thick
  • 12 dried golden (Calimyrna) figs, halved
  • 1 cup water
  • ½ cup dry white wine
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 233kcal (12%)
Total Fat 6g (9%)
Saturated Fat 1g (7%)
Cholesterol 92mg (31%)
Total Carbohydrate 11g
Dietary Fiber 2g
Sugars 6g
Protein 31g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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