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Ingredientes
- 6 lb Boneless pork butt roast
- 2 tsp Salt
- 2 Tbsp. Freshly-grnd black pepper
- 12 x Garlic cloves minced
- 1 c. Minced fresh parsley
- 1/2 c. Fennel seeds
- 1/4 c. Extra virgin olive oil
- 1 x Fennel bulb finely minced,
- Â Â feathery tops saved for garnish
- 8 x New potatoes quartered
- 4 x Carrots peeled, and
- Â Â cut into 2" pcs
- 4 x Parsnips peeled, and
- Â Â cut into 2" pcs
- 2 x Onions cut into 2" chunks
Direcciones
- Preheat an oven to 325 degrees.
- Cut the roast in half lengthwise and open it like a book. Combine the salt, pepper, garlic, parsley, fennel seeds and extra virgin olive oil in a small bowl. Rub the seasoning mix all over the pork, pressing the fennel seeds and garlic into the meat. Spread the minced fennel bulb over the meat, then fold the meat back together and tie it with a string.
- Place the meat in a roasting pan, cover and bake for 2 1/2 to 3 1/2 hrs. Toward the last 40 to 50 min of cooking, scatter the potatoes, carrots, parsnips, and onions in the roasting pan around the meat, and continue to cook till pork is cooked through and falls apart when touched with a fork. Stir the vegetables now and then so they brown proportionately.
- Allow meat to sit for 5 min on a cutting board. To serve, pull the pork apart (instead of slicing), and serve with the roasted vegetables. Garnish with feathery fennel tops.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 387g | |
| Recipe makes 6 servings | |
| Calories 342 | |
| Calories from Fat 94 | 27% |
| Total Fat 10.76g | 13% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 828mg | 35% |
| Potassium 1690mg | 48% |
| Total Carbs 57.52g | 15% |
| Dietary Fiber 10.0g | 33% |
| Sugars 4.8g | 3% |
| Protein 8.0g | 13% |
