Savory Fennel-Infused Pork Roast

Follow our step-by-step guide on how to make Savory Fennel-Infused Pork Roast.

1. Step 1

   Start by preheating your oven to a cozy 325°F (165°C). This is the perfect temperature for slow-roasting and developing those rich flavors. Next, take a heavy pan and toast the fennel seeds, dried rosemary, dried thyme, and whole black peppercorns over medium-low heat. Keep an eye on them, stirring occasionally, until they become fragrant and the fennel seeds turn a light brown—this should take about 1 to 3 minutes. Just be careful not to let them burn!

2. Step 2

   Once your spices are toasted, transfer them to a mortar and pestle or a spice grinder. Add the coarse sea salt, minced garlic, and ouzo, then grind everything together until you have a smooth paste. This aromatic mixture will be the star of your roast!

3. Step 3

   Now, it’s time to prepare the pork roast. Using a sharp knife, score the fat layer of the Boston butt in a crisscross pattern. This will help the flavors penetrate the meat. Generously rub the spice paste all over the roast, ensuring every nook and cranny is coated with that delicious mixture.

4. Step 4

   In a large roasting pan, spread out the thickly sliced onions and fennel (if using) to create a flavorful bed for the pork. Pour enough water into the pan to just cover the vegetables—this will keep them moist and prevent burning during the long roast. Place the seasoned pork roast on top, fat side facing up, allowing the juices to drip down and flavor the veggies below.

5. Step 5

   Now, pop the roasting pan into your preheated oven and let it work its magic. Roast the pork for about 5 to 6 hours, or roughly 40 minutes per pound. You’ll know it’s done when the meat is tender and an instant-read thermometer inserted into the center reads 185°F (85°C). Don’t forget to check on it occasionally, adding extra water if needed to keep the onions and fennel from burning. This slow-roasting process will fill your kitchen with irresistible aromas!