Fennel Seed Spiked Pork Roast

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

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.

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

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