Timothy Wastell

Ask your butcher for pork shoulder with an untrimmed fat cap (about 3/4 inch thick) for this recipe; the fat renders as the pork roasts, simultaneously getting crispy while basting the meat with its flavorful juices. The fennel cooks down into a rich and jammy condiment that complements every bite. Chef Timothy Wastell often makes this centerpiece roast for the harvest dinner at Big Table Farm, a winery in Gaston, Oregon.