Fennel and Garlic Pork Roast

adapted from Everyday Food

Serves 6-8

Prep time: 15 minutes

Cook time: 3 hours

Rest time: 15 minutes

For crock pot, cook time: 6-8 hours

Cost: $9-10

Roast: 9.00, seasonings: .10


1 boneless pork shoulder, 3-4 lb (ours had the bone, which did make cutting it tricky, but also left me with a bone for soup later)

2 Tbsp olive oil

8 garlic cloves, peeled

3 Tbsp fresh rosemary leaves (or half that dry)

2 Tbsp fennel seed (you can skip if you'd like)

salt and pepper


For gravy:

drippings

1 Tbsp flour

1-2 C chicken stock


Preheat oven to 450. Lightly oil a heavy-bottomed roasting pan (I used a Dutch oven). 


Combine olive oil fennel, rosemary, garlic, salt, and pepper. The original recipe said to put it in a food processor, but it's so very little that I couldn't get this to work. I had mine in a small blender and the blades would just pass right over everything. So, instead I took out my most fearsome chopping knife (and I do have some fearsome knives), and chopped it into a fairly pulpy little pile of seasonings. 


Score the pork with 1/2 inch cuts and then rub your pulpy seasonings all over that baby. 


Put it in the pan and put the pan in the oven. Bake for 30 minutes at 450. 


Then, without opening the oven, reduce heat to 300 and roast until it reaches about 170 degrees in the deepest point. (We got ours near 180 and it was still super moist.) This will take 2-2 1/2 hours. 


Transfer to a plate, cover it with foil, and let it rest for 15 minutes. 


To make gravy, drain off some of the fat (usually I don't insist on this, but our roast left a LOT of fat). Add the flour to your drippings and mix until pasty-ish. Then add 1 C of the chicken stock and whisk. Allow to thicken. Use more chicken stock to thin the gravy if it's not thin enough for your tastes. 


Or make this mustard sauce. Yum. We did both (gravy the first night and mustard sauce for leftovers). Both were very very good. 


Crock Pot Instructions: Follow seasoning directions above. Instead of the oven, put roast in crock pot on high. Cook for 6-8 hours or until internal temp is 170 degrees. 


Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com
Comments