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Fennel Seed Spiked Pork Roast
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Prep Time:
20 minutes
Cook Time:
300 minutes
Total Time:
320 minutes
Impressively juicy Boston butt pork roast infused with fennel, ouzo, and garlic, slow-roasted to perfection on a bed of fennel and onion slices, ready in 5 hours.
Ingredients:
  • 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
  • water as needed
Instructions:
  • Preheat your oven to 325°F (165°C).
  • In a heavy pan over medium-low heat, toast the fennel seed, rosemary, thyme, and peppercorns until fragrant and fennel seeds are lightly browned, about 1 to 3 minutes. Be careful not to burn them. Transfer the toasted spices to a mortar and pestle or spice grinder along with sea salt, garlic, and ouzo. Grind them into a paste. Score the pork roast's fat layer with a sharp knife, then rub the spice paste over the entire roast.
  • Evenly layer the sliced onions and fennel at the bottom of a large roasting pan, then add enough water to cover the vegetables. Place the roast on top, ensuring the fat layer is facing up.
  • Roast the pork in a preheated oven until tender, about 40 minutes per pound. Insert an instant-read thermometer into the center; it should read 185 degrees F (85 degrees C). If necessary, add more water while roasting to prevent onions and fennel from burning.

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