for starter's .....watch the temp and don�t let the center get by 155! i will test one that i will take to 170deg this weekend.... were not making pulled pork here! And let it rest after the cook! (Double the recipe... and u will have enough for one 7 to 8lb butt)........ the spice/herb blend I used.....
2 tsp. whole fennel seed ,i subbed � the seed for �chopped fresh�! (4tsp ended up at 2 tsp +1/4 cup chopped fresh -wow is that a differt looking veg
)
3 tsp. salt
2 tsp. pepper
2 tsp. rosemary
2 tsp. oregano
2 tsp. parsley flake
2 tsp. celery flake
2 tsp. basil
1 tsp. garlic powder
1 tsp. onion powder
7 -8 lb Pork butt.u can bone it out or not "Butterfly" it if u don't want to do what i did .
Need a roast with some fat for flavor and to absorb the spices,so a boned out butt works.
Slice into the roast and open it up so you can spice inside. ���.. spiral cut the roast lengthwise if u want just like unrolling a CINNAMON roll . after rubbing tie it with a string, or use a net made for cooking.
When you add the spice be generous! When I get done it is really covered to the point of being green from the leafy herbs.
Spice the inside, close it, and tie with string. Then do the outside.
Bake- grill- or bbq �..at 350 degrees covered until done ,to 155 in the center.. put the �roast on a rack �in the roaster and add a small amount of water in the pan for moisture. I cook it using a rotisserie > (on my 22.5 blue webber kettle I mite add
) using the indirect method. 10 min set time when done slice away!! it really looks cool when u slice...and the smell is geat ...and i'm not a fennel fan at all!!!
slice and served on buttered hard rolls, mustard, and Swiss cheese along with homemade potato salad/slaw!.
