Prep Time:
20 mins
Cook Time:
5 hrs
Total Time:
5 hrs 20 mins
Servings:
24
Yield:
1 (8-pound) roast
Ingredients
Directions
Preheat the oven to 325 degrees F (165 degrees C).
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.
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.
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.
Nutrition Facts (per serving)
| 252 | Calories |
| 17g | Fat |
| 3g | Carbs |
| 21g | Protein |
