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INGREDIENTS:
1 tsp fennel
1/2 tsp oregano
1/2 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
1/4 tsp pepper
1 pork shoulder roast (6-8 pounds)
PROCEDURE
- 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 and 1/2 to 2 hours of until thermometer says 160 degrees.
