- 2 tablespoons fennel seed
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon coarse sea salt
- 5 tablespoons minced garlic
- 2 tablespoons ouzo
- 1 (8 pound) fresh Boston butt pork roast
- 2 large onions, thickly sliced
- 1 fennel bulb, sliced thickly (optional)
- water as needed
- Preheat oven to 325 degrees F (165 degrees C).
- Toast the fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, 1 to 3 minutes. Do not let the spices burn! Place the toasted spices, sea salt, garlic, and ouzo into a mortar and pestle or spice grinder, and grind to a paste. Score the fat layer of the pork roast with a sharp knife; rub the spice paste all over the roast.
- Spread the sliced onions and fennel into the bottom of a large roasting pan; pour enough water into the pan to just cover the vegetables. Place the roast on top of the onions and fennel with the fat layer facing upward.
- Roast in the preheated oven until the pork is tender, 5 to 6 hours (or about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent the onions and fennel from burning.
04/10/2018
recipepes.com
Fennel Seed Spiked Pork Roast, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
