Fennel Seed Spiked Pork Roast

My showstopper roast pork with fennel-ouzo spice rub is a must-try! Licorice notes from fennel seeds pair with bold ouzo, creating a luscious crust!

• Preparation Time: 20 mins
• Cooking Time: 4 hr
• Total Time: 4 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 the oven to 325 degrees F (165 degrees C).

Step 2

Toast fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until fragrant and fennel seeds are lightly browned, 1 to 3 minutes. Do not let spices burn. Place toasted spices, salt, garlic, and ouzo into a mortar and pestle, or a spice grinder, and grind to a paste. Score fat layer of pork roast with a sharp knife. Rub spice paste all over roast.

Step 3

Spread sliced onions and fennel in the bottom of a large roasting pan. Pour enough water into the pan to just cover vegetables. Place roast on top of onions and fennel, fat layer facing up.

Step 4

Roast in the preheated oven until pork is tender, 4 to 5 hours (or about 35 minutes per pound). An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Add extra water if needed during roasting to prevent onions and fennel from burning.