I am not a cook. Our Church is doing a Labor Day butt roast competition with a twist. We compete. Somebody wins best butt . We then share half of our bounty with hopeless people in downtown Columbia, while talking with them over dinner and getting to know them. After they have been served, the church family will eat. Cool Found this recipe on the internet. The spices I purchased cost as much as the meat ! Pork Loin or Boston Butt Recipe Fennel Seed Spiked Pork Roast To make one 8 lb. roast 2 tablespoons ouzo 2 tablespoons fennel seed 1 (8pound) fresh Boston butt 2 teaspoons dried rosemary pork roast 1 teaspoon dried thyme leaves 2 large Onions, thickly sliced 1 teaspoon whole black peppercorns 1 fennel bulb, sliced thickly 1 tablespoon coarse sea salt water as needed 5 tablespoons minced garlic Cook @ 5 hrs. 40 minutes per pound Preheat oven to 325 degrees F (165 degrees C) 1) 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! Places 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. 2) 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 fat layer facing upward. 3) 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. Allrecipes Tips: Salt pork first, Can use crock pot; Vodka and ¼ tsp anise seed crushed can be substituted for ouzo Don’t skip the fennel bulb.
Posted on: Mon, 01 Sep 2014 16:28:19 +0000
Trending Topics
Recently Viewed Topics
© 2015