Fennel Seed Spiked Pork Roast

My roast pork with fennel-ouzo spice rub is a must-try. Licorice notes from fennel seeds spiked with bold ouzo create a luscious crust in this recipe.

• 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 the oven to 325 degrees F (165 degrees C).

Step 2

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

Step 3

Spread onions and fennel in a large roasting pan; add enough water just to cover vegetables. Place roast on onions and fennel, fat-layer up.

Step 4

Roast in the preheated oven until pork is tender, 5 to 6 hours (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 onions and fennel from burning.