Author Notes: Foolproof and so dang good garlic-fennel pork roast. Try and get a roast with a decent amount of fat to flavor and tenderize the meat. You can't mess it up. If it's not coming apart when you pull at it with a few forks, just stick it back in the oven. You can cook this longer at lower heat (I've cooked it all day—8 hours at 250º) too. —Laurie
Food52 Review: The preparation for this dish could not be any simpler. The garlic, fennel, red pepper flake, and lemon semi-dry rub can be made and applied to the pork roast well before your oven heats. Then, go read a book, or take a walk. About 4.5 hours later a delicious roast is ready to be served. Please do watch out for the water in the pan. I needed to add 1 cup per hour. As an alternative, placing the rub in a food processor with some olive oil can help ensure the spices are equally and fully spread across the entire roast. It also helps it from drying out. A great dish that I will make again. —Michael Aviotti
tablespoon fennel seeds
Zest from 1 lemon (optional)
teaspoon red pepper flakes
teaspoon kosher salt
teaspoon black pepper
3 lb. boneless pork roast, shoulder, butt, with a fair amount of fat
- Preheat oven to 300°F. Mince the garlic along with the fennel seeds, lemon zest, red pepper flakes, salt, and pepper to make a blend. Rub all over the roast and put any extra on top. Place on a sheet pan or similar shallow vessel, add about a 1/2 cup of water and roast for 4-5 hours, uncovered, until it comes apart with a fork. Check periodically and if the bottom of the pan seems dry, pour a little more water in.
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