Braised Pork Shoulder with Potato-Fennel Puree

Ingredients:

• 3 medium fresh fennel bulbs with fronds attached, all fronds trimmed and reserved, each bulb cut through root end into 8 wedges
• 1/4 cup olive oil
• 1/4 cup fresh orange juice
• 1 tablespoon finely grated orange peel
• 1 tablespoon fennel seeds
• 1/2 teaspoon dried crushed red pepper
• 1 4- to 4 1/3-pound boneless pork shoulder (boston butt)
• 1 tablespoon salt
• 1 1/2 teaspoons freshly ground black pepper
• 1/2 cup low-salt chicken broth
• 1 1/2 pounds yukon gold potatoes, peeled, quartered
• 1 tablespoon extra-virgin olive oil

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