| Ingredients: 6 Pound(s) boneless pork butt 3 Tablespoon(s) fennel seed 1/2 Cup(s) fresh rosemary 1/4 Cup(s) fresh thyme 12 Clove(s) garlic 1 Tablespoon(s) freshly ground black pepper 2 Teaspoon(s) kosher salt 1/2 Cup(s) oil, olive |
Directions:
Use a spice grinder to grind the fennel into powder. In a food processor, combine the fennel, rosemary, thyme, garlic, pepper, salt. Pulse until broken down to a rough chop. Add olive oil and continue to process until smooth paste. Cross hatch the pork butt about 1 inch apart. Cut through the fat, but not into the meat. Divide into two roasts, cutting with the grain. Use a boning knife to cut slits through the middle of the meat. About four slits in each roast. Season the meat with kosher salt (not the fat cap) Work the paste into the meat and into the slits. Tie each roast with twine. Three pieces on each roast. After each roast is tied and fat side is up, sprinkle salt, pepper, and baking soda onto the fat cap. Rub the seasoning into the pork with your fingers. Place on a wire rack and put in the fridge for 6 to 24 hours, uncovered. Place the roasts in a deep sided baking pan and cover with foil. Bake in a 325 degree oven for 2.5 hours Turn the oven up to 500 degrees Drain the liquid from the pan and then line it with foil to keep the fat from smoking. Remove the twine. Return pork to the pan and place fat cap up. Cook 20 to 30 minutes until the fat is crispy. Let rest 20 minutes Cut across the grain and serve. |