Matt's Herb-Season Pork Roast

By Matt Williams - bio | email


1 tsp fennel

½ tsp oregano

½ tsp crushed bay leaves

1/8 tsp ground nutmeg

1/8 tsp ground cloves

2 tsp chopped parsley

1 tsp minced onion

1 clove garlic, crushed or ¼ tsp garlic powder

2 tsp salt

¼ tsp pepper

1 pork shoulder roast (6-8 pounds)


Combine all the spices. Make slits about an inch deep at 1-inch intervals in the roast. Rub spice mixture into the slits and over the roast surface. Place roast in a covered pan in 2 inches of water (I use beef broth instead, adds another great flavor). Insert meat thermometer in center of the roast. Bake at 350 degrees for 1 ½ to 2 hours of until thermometer says 160 degrees.