Fennel Seed Spiked Pork Roast

A big Boston butt pork roast is slathered with fennel seed, ouzo, and garlic, then slowly roasted on a bed of sliced onion and fennel for a magnificent main course. The cut reaches tender perfection in about 5 hours of roasting time.

• Preparation Time: 20 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 20 mins
• Calories: 252 Calories

Ingredients

• 2 teaspoons dried rosemary
• 1 teaspoon whole black peppercorns
• 2 tablespoons fennel seed
• water as needed
• 1 teaspoon dried thyme leaves
• 1 tablespoon coarse sea salt
• 5 tablespoons minced garlic
• 2 large onions, thickly sliced
• 2 tablespoons ouzo
• 1 (8 pound) fresh Boston butt pork roast
• 1 fennel bulb, sliced thickly

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.