http://www.recipezazz.com/recipe/porket ... atch-21983
Grind the fennel seeds, dill weed, pepper, salt, rosemary, garlic powder, onion powder, lemon pepper and anise seed with a mortar and pestle; set aside.
Remove the bone, skin and thick fat from the pork roast while keeping a thin layer of fat on the roast.
Process the garlic through a garlic press and set aside.
Butterfly the roast and pound to 1 inch thick; rub the spice mixture all over both sides the roast then rub the garlic over the flattened roast.
Roll into a thick roulade and tie with butcher’s twine.
Place the roast in a roast pan, add about 1/4 inch of water to the bottom of pan and cover.
Cook in a preheated 375 degree Fahrenheit oven for 2 hours.
Slice and Enjoy!
