3 kg boneless pork butt roast 6 lb
10 ml salt 2 tsp
15 ml black pepper 1 tbsp
3 cloves garlic, chopped
250 ml fresh parsley, chopped 1 cup
50 ml olive oil 1/4 cup
1 fennel bulb, finely chopped
8 small red potatoes, quartered
4 carrots, peeled & sliced
4 parsnips, peeled & sliced
2 onions, quartered
Cut the roast lengthwise and open it like a book. Combine salt, pepper, garlic, parsley and olive oil in a small bowl. Rub the seasoning mixture all over pork, pressing seasonings into the meat. Spread chopped fennel over meat, fold meat back together and tie it with string.
Place meat in a roasting pan, cover and bake in preheated 325 F (160 C) oven for 2 to 2 1/2 hours. Towards the last 40 to 50 minutes of cooking, scatter potatoes, carrots, parsnips and onions in the roasting pan around meat; continue to cook until pork is cooked. Stir vegetables occasionally so they brown evenly.
Serves 6