Slow pork shoulder, fennel & orange

Season fit; herb and fat want a dry cider or light Pinot

Dry cider or cool-climate Pinot. Sweet-savory pork and herbs want fruit and acid, not a tannic block. Bottle math: one cider per three guests plus a still white.

Slice cold for sandwiches with sharp greens and mustard. Reheat slices in a pan, not the oven.

• Pork shoulder8 lb
• Fennel seed0.7 oz
• Orange3 ea

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

300 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for slow pork shoulder, fennel & orange, not a certified kitchen test.
2. Amounts below are one batch: 10 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. Oven occupancy is 300 minutes per tray. Do not start this tray if the day-of oven window is already full.
5. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
6. Holds about 90 minutes once finished. After that, quality drops — do not invent extra time.
7. Drink pairing: Dry cider or cool-climate Pinot. Sweet-savory pork and herbs want fruit and acid, not a tannic block. Bottle math: one cider per three guests plus a still white.
8. Leftover route: Slice cold for sandwiches with sharp greens and mustard. Reheat slices in a pan, not the oven.
9. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.