Ingredients
24
24 servings
- •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 (Optional)
- •water as needed
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Toast the fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, 1 to 3 minutes. Do not let the spices burn! Place the toasted spices, sea salt, garlic, and ouzo into a mortar and pestle or spice grinder, and grind to a paste. Score the fat layer of the pork roast with a sharp knife; rub the spice paste all over the roast.
- Spread the sliced onions and fennel into the bottom of a large roasting pan; pour enough water into the pan to just cover the vegetables. Place the roast on top of the onions and fennel with the fat layer facing upward.
- Roast in the preheated oven until the pork is tender, 5 to 6 hours (or 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 the onions and fennel from burning.
Nutritional Facts
Per 24 servings
- Calories: 252
- Carbohydrate: 3g
- Fat: 17g
- Fiber: 1g
- Protein: 21g
- Sugar: 1g
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