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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. boneless pork shoulder roast (tied)
- 10 cloves garlic (to taste)
- 4 Tbsp. extra-virgin olive oil
- 2 Tbsp. fennel seed
- 1 Tbsp. lemon zest
- 1 Tbsp. dill seed (oregano, rosemary, onion powder, garlic powder and pepper)
- 1 fennel bulb (sliced, top greens chopped fine)
- 4 carrots (sliced)
- 1 onion (large strong, sliced)
- 2 cups dry white wine (or broth)
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Directions
- Preheat oven to 325 *or get slow cooker ready
- Sliver some of the garlic, slit roast with paring knife and stuff with garlic slivers, Rub oil and zest into roast
- In a spice grinder or blender, combine the dill seed, fennel seed, oregano, rosemary, pepper, onion powder and garlic powder. Grind well and rub into the roast
NutritionView More
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1360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1360Calories from Fat740 |
| % DAILY VALUE |
| Total Fat82g126% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol350mg117% |
| Sodium430mg18% |
| Potassium2480mg71% |
| Protein99g |
| Calories from Fat740 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A210% |
| Vitamin C30% |
| Calcium25% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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