About this recipe:A delicious roast pork recipe, made by rubbing a pork shoulder joint with fennel seeds, rosemary, thyme, peppercorns, salt, garlic and ouzo. Try it as an alternative to your traditional Sunday lunch.
2 tablespoons fennel seeds
2 teaspoons dried rosemary
1 teaspoon dried thyme
1 teaspoon whole black peppercorns
1 tablespoon coarse sea salt
5 tablespoons finely chopped garlic
2 tablespoons ouzo
1 (3.6kg) pork shoulder roasting joint
2 large onions, thickly sliced
1 fennel bulb, sliced thickly
250ml water as needed
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Method Prep:20min › Cook:5hr › Ready in:5hr20min
Preheat oven to 170 C / Gas 3.
Toast the fennel seeds, 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 tin; 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 90 minutes per kg). An instant-read thermometer inserted into the centre should read 85 degrees C. Add extra water if needed during roasting to prevent the onions and fennel from burning.
This is wonderful and very similar to my favorite Michael Chiarello recipe "Forever Roasted Pork". From experience I know that you can roast this at 275 F all day long which makes it even nicer if you have a busy day. I dare anyone to stop pulling crispy aromatic bits from this one. Thanks so much for sharing this yummy pull apart roast.... - 26 Jan 2015