Serves: 8
Total Calories: 95

5 pounds boneless pork shoulder roasts (2 Boston butts)

HERBAL RUB:
4 teaspoons grated orange zest
2 tablespoons capers, coarsely chopped
8 cups garlic, coarsely chopped
3 anchovies, coarsely chopped
5 teaspoons fennel seeds, slightly bruised
4 teaspoons minced fresh rosemary
18 to 20 fresh sage leaves, coarsely chopped
2 tablespoons freshly ground pepper
2 teaspoons sea salt
8 fennel bulbs, trimmed and halved lengthwise
2 tablespoons olive oil
2 teaspoons sea salt
1/2 cup water

Trim all but a 1/4-inch layer of fat from the surface of the pork roasts. Using your thumbs, open the roasts at the seams to allow the maximum amount of surface to be coated with the seasonings.

TO PREPARE THE RUB: In a medium bowl, combine all the ingredients. Stir well to blend.

Rub the herbal mixture over the surfaces and pack it into the crannies of the pork roasts. Reshape each roast and tie each separately with 4 to 5 pieces of kitchen twine. Cover with plastic wrap and refrigerate for at least 24 hours or up to 36 hours. Remove from the refrigerator 30 minutes before cooking.

Preheat the oven to 350°F. Arrange the roasts on a rack in a roasting pan, leaving at least 3 inches between the roasts and the sides of the pan.

Toss the fennel bulbs in the olive oil and salt. Arrange the fennel around the roasts in the bottom of the roasting pan.

Roast for 1 1/4 hours, then turn the roasts over. Roast 45 minutes longer, then add the water and loosen the fennel with a spatula so it doesn't stick to the pan. Roast another 15 minutes (a total of 2 1/4 hours), or until the roasts are well browned and an instant-read thermometer inserted in the center of a roast registers 185°F.

Transfer the roasts to a cutting board and cover loosely with aluminum foil. Let stand for 10 minutes. Cut into 1/2-inch-thick slices, transfer to a platter, and surround with the roasted fennel.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 95
Calories from Fat: 30

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Poached Salmon With Cucumber, Dill, And Watercress Sauce
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Roasted Eggplant Smothered In Olive Oil, Parsley, And Garlic
Roasted Pork Shoulder With Herbal Rub And Fennel
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