Wednesday, October 24 2012, 01:50 PM MDT
As Aired On October 24, 2012
Recipe Courtesy of Dan Knopp, Silver Fork Lodge
5-6 lbs pork shoulder (or pork loin or pork roast)
1/8 C. fresh sage coarsely chopped
1/8 C. fresh rosemary coarsely chopped
1/2 C. Olive oil
4 tblspn crushed fennel seed
1 tspn crushed red pepper
1 /4 C fresh chopped garlic
1 bulb fennel root chopped
1 med white onion chopped
zest from 2 oranges
1.) Sauté all ingredients, except for the pork, until soft. Stuff pork with 1/2 of the ingredients and tie with kitchen twin. Roast to 145 degrees for 1 1/2 hours.
2.) Puree other 1/2 of the ingredients, add to a small stock pot and then add 1 quart chicken stock. Let puree and chicken stock simmer for the remainder of the time and use for sauce.
(Copyright 2012 Sinclair Broadcasting Group.)