Pork Roast with Fennel Seed and Ouzo

Name: Pork Roast with Fennel Seed and Ouzo
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 24 servings
Cuisine: Greek
Ingredients: 1 tsp Black Peppercorns; 1 tbsp Coarse Sea Salt; 2 tsp Dried Rosemary; 1 tsp Dried Thyme; 2 tbsp Fennel Seed; 5 tbsp Minced Garlic; 2 tbsp Orzo; 8 lb Pork Roast; 0.5 tsp Water; 2 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Greek 🇬🇷 Low-Carb Low-Sodium Carnivore 🥩Comfort-Food Clean Eating Keto 🥩

Pork Roast with Fennel Seed and Ouzo features a juicy Boston butt rubbed with a fragrant blend of fennel, rosemary, thyme, and garlic, then slow-roasted over onions and fennel for deep anise notes. The ouzo adds a subtle herbal sweetness while the crust turns beautifully caramelized, making it perfect for a cozy weekend dinner or a hearty family gathering.

Prep20 mins
Cook5 hrs
Serves24
DifficultyMedium

1

Preheat the oven to 325 degrees F (165 degrees C).
2

Toast the fennel seeds, rosemary, thyme, and peppercorns in a heavy skillet over medium-low heat until fragrant and the fennel seeds are lightly browned, 1 to 3 minutes; do not let them burn.
3

Place the toasted fennel seed mixture, the garlic, the ouzo, and the salt into a mortar and pestle or a spice grinder; grind to a paste.
4

Score the pork roast’s fat layer with a sharp knife; rub the spice paste all over the roast.
5

Spread the onions and fennel in a large roasting pan; add enough water just to cover the vegetables.
6

Place the roast on the onions and fennel, fat layer up.
7

Roast in the preheated oven until the pork is tender, 5 to 6 hours (about 40 minutes per pound).
8

An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C).
9

Add extra water if needed during roasting to prevent the onions and fennel from burning.