Fennel Seed Spiced Pork Roast Recipe

Ingredients

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

Instructions

1. Preheat your oven to 325 degrees F (165 degrees C) for roasting.
2. In a skillet, toast fennel seeds, rosemary, thyme, and peppercorns over medium-low heat until fragrant and lightly browned, approximately 1 to 3 minutes. Avoid burning. Grind toasted spices, garlic, ouzo, and salt into a paste using a mortar and pestle or spice grinder. Score the pork roast fat and rub the spice paste thoroughly over the roast.
3. Arrange onions and fennel in a large roasting pan, adding just enough water to cover the vegetables. Place the pork roast on top of the onions and fennel, fat-side up.
4. Roast in the preheated oven for 5 to 6 hours, or about 40 minutes per pound, until the pork is tender. The internal temperature should reach 185 degrees F (85 degrees C) when measured with a thermometer. Add water during roasting if needed to prevent burning.

Nutrition

• Calories: 252 kcal
• Fat Content: 17 g
• Fiber Content: 1 g
• Sugar Content: 1 g
• Sodium Content: 285 mg
• Protein Content: 21 g
• Cholesterol Content: 75 mg
• Carbohydrate Content: 3 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g