Martha Stewart Roast Pork With Pan Sauce

Martha Stewart roast pork with pan sauce is easy to pull off because a fennel seed, garlic, and rosemary paste does the work for you. Rub it into a scored 4 pound pork shoulder and slow roast until fork tender for a cozy Sunday dinner or holiday party.

A white wine sauce made in the roasting pan pulls up every browned bit, so nothing goes to waste. The trick is scoring deep into the fat, because those cuts let the garlic and fennel paste flavor every slice.

Martha Stewart Roast Pork With Pan Sauce

Recipe by Sandra

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Medium

6

servings

20

minutes

3

hours 

15

minutes

Slow roasted pork shoulder with a golden scored crust hiding pockets of garlic and fennel paste, finished with a silky white wine gravy from the pan drippings.

Ingredients

• 4 pound bone-in pork shoulder (Boston butt)

• 6 cloves garlic, minced

• 2 tablespoons chopped fresh rosemary

• 1 tablespoon fennel seeds, lightly crushed

• 2 tablespoons olive oil

• Kosher salt and freshly ground black pepper

• 1 cup dry white wine

• 1 cup low-sodium chicken broth

• 2 tablespoons unsalted butter

Directions

• Make the paste: In a small bowl, combine garlic, rosemary, fennel seeds, olive oil, 1 tablespoon salt, and 1 teaspoon pepper. Mash into a rough paste.
• Score and rub the pork: Using a sharp knife, score the fat cap of the pork shoulder in a crosshatch pattern, cutting about 1/2 inch deep. Rub the paste all over the pork, pressing it into the cuts. Place the pork fat side up in a roasting pan fitted with a rack. Let it sit at room temperature for 30 minutes.
• Roast the pork: Preheat the oven to 450 degrees F. Roast for 30 minutes until the outside is browned and crisp. Reduce the oven temperature to 325 degrees F and continue roasting for about 2 1/2 hours, or until the internal temperature reaches 185 degrees F and the meat is fork tender.
• Make the pan sauce: Transfer the pork to a cutting board and tent loosely with foil. Let rest for 15 minutes. Place the roasting pan over medium-high heat on the stovetop. Pour in the white wine and chicken broth, scraping up the browned bits with a wooden spoon. Bring to a boil and cook until reduced by about half, 5 to 8 minutes. Remove from heat and swirl in the butter. Season with salt and pepper. Slice the pork and serve with the pan sauce.

Notes

• This roast is perfect for a dinner party because it can be prepped hours ahead and roasts unattended.
• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

Frequently Asked Questions

What is the best cut for this roast pork?

A bone-in pork shoulder, also called Boston butt, is the best cut. The marbling and connective tissue break down during the long roast, keeping the meat moist and fork tender. A boneless shoulder works too, but expect about 30 fewer minutes of cook time.

Can I make this ahead of time?

You can prep the paste and score the pork up to 24 hours ahead. Wrap tightly and refrigerate. Pull it out 30 minutes before roasting so it comes to room temperature. The finished roast also reheats well: slice, arrange in a baking dish, spoon sauce over, cover with foil, and warm at 325 degrees F for about 20 minutes.

What can I use instead of fennel seeds?

Cumin seeds or caraway seeds are the closest swap. Use the same amount. Anise seed works if you want to keep that mild licorice note, but use half the quantity because it is stronger.

How do I store leftovers?

Store sliced pork and sauce in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a sealed bag with sauce for up to 3 months. Thaw overnight in the fridge before reheating.

What should I serve with this roast pork?

Creamy mashed potatoes, roasted root vegetables, or a simple green salad all pair well. The pan sauce has enough flavor to dress a side of egg noodles, too. For bread lovers, crusty sourdough is great for soaking up the sauce.