Total Time:
4 hr
30 min
3 hr 30 min

6 to 8 servings

  • 1 (6-pound) boneless pork butt roast
  • 2 teaspoons salt
  • 2 tablespoons freshly ground black pepper
  • 12 cloves garlic, chopped
  • 1 cup chopped fresh parsley
  • 1/2 cup fennel seeds
  • 1/4 cup olive oil
  • 1 fennel bulb, finely chopped, feather tops saved for garnish
  • 8 new potatoes, quartered
  • 4 carrots, peeled and cut into 2-inch pieces
  • 4 parsnips, peeled and cut into 2-inch pieces
  • 2 onions, cut into 2-inch chunks
  • Preheat an oven to 325 degrees F.

  • Cut the roast in half lengthwise and open it like a book. Combine the salt, pepper, garlic, parsley, fennel seeds and olive oil in a small bowl. Rub the seasoning mixture all over the pork, pressing the fennel seeds and garlic into the meat. Spread the chopped fennel bulb over the meat, the 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 hours. Toward the last 40-50 minutes of cooking, scatter the potatoes, carrots, parsnips, and onions in the roasting pan around the meat, and continue to cook until pork is cooked through and falls apart when touched with a fork. Stir the vegetables now and then so they brown evenly.

  • Allow meat to sit for 5 minutes on a cutting board. To serve, pull the pork apart (instead of slicing), and serve with the roasted vegetables. Garnish with feathery fennel tops.

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4.8 9
WOW. I am Italian and grew up with Porketta. This is one of the best recipes I have tasted in a long, long time. Thank you. item not reviewed by moderator and published
Yum. Thanks again to the two of you. This was easy, fun and very, very tasty. Plus, I have leftovers that I can make pork turnovers and pork hash, etc. I didn't change anything. item not reviewed by moderator and published
My local grocer had a sale on pork roast, which I have never had before. I did some research and found this recipe. I took the advice of others and slow cooked the roast, with a cup of chicken broth, in the crock pot for 9 hours. I added carrots and potatoes halfway through since I don't like my veggies so mushy. I don't even think the chicken broth was required since it was so juicy. When it was done, the meat pulled apart so beautifully. The aroma was amazing, and the flavors were out of this world. Tender, mouth watering, delicious. I can't wait to make sandwiches with the leftovers. item not reviewed by moderator and published
I've been making porketta for years. Every year I get dried fennel sticks. My recipe is almost identical. However, I butterfly the pork shoulder, season it agressively, lay out some fennel sticks and roll it and tie the roast, being sure to have the skin up. Once tied, I slice the skin and season the skin with salt, pepper and garlic powder. I then wrap it in plastic and refridgerate it for 5 days so the seasoning can really get into the meat. I roast it at 300 degrees until the skin is crispy. Untie it, remove the sticks and enjoy! item not reviewed by moderator and published
The pork melts in your mouth and the veggies taste so good. item not reviewed by moderator and published
the reviewer that did the slow cooker recipe with the rice and vegitables got it right, makes a wonderful meal. item not reviewed by moderator and published
I made this on New Year's Day for my parents and they loved it. It is something they both had quite a bit when they were younger and no one had found a good recipe for it. It may take some time, but it is worth it. item not reviewed by moderator and published
it can be cooked in a slow cooker, add a little water. I have increased the water to a cup and half and left teh parsnips and potatoes out added 3/4 rice. Serve over the rice with vegatable on a large plate. I garnished with roasted plum tomatoes. prep is very very easy Enjoy item not reviewed by moderator and published
I am not a big fan of fennel, but this recipe had such a unique taste, it was well worth the time to prepare and cook. It was very good and healthy. item not reviewed by moderator and published