Ingredients
- 4 pound pork picnic shoulder roast
- 4 garlic cloves
- 1 tablespoon fennel seeds
- 1 tablespoon dried dill weed
- 2 teaspoons ground black pepper
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon lemon pepper
- 1/8 teaspoon anise seed
How to Make
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Step 1: Grind the fennel seeds, dill weed, pepper, salt, rosemary, garlic powder, onion powder, lemon pepper and anise seed with a mortar and pestle; set aside.
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Step 2: Remove the bone, skin, and thick fat from the pork roast while keeping a thin layer of fat on the roast.
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Step 3: Butterfly the roast and pound to 1 inch thick; rub the spice mixture all over both sides of the roast.
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Step 4: Process the garlic cloves through a garlic press and spread over the flattened roast.
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Step 5: Roll into a thick roulade and tie with butcher’s twine.
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Step 6: Place in the refrigerator uncovered for 24 hours.
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Step 7: Preheat oven to 450 degrees Fahrenheit.
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Step 8: Place the roast in a roast pan, and add about 1/4 inch of water to the bottom of the pan.
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Step 9: Cook for 15 minutes, reduce heat to 350 degrees Fahrenheit, and continue cooking for 2 hours, or until a meat thermometer reads 145 degrees.
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Step 10: Allow to sit for 10 to 15 minutes before slicing.
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Step 11: Enjoy!
We hope you enjoy this recipe!
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