Herb-Seasoned Pork Roast from Matt Williams


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)


  • 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.