Created by QueenBea on December 3, 2015
Step 1: 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.
Step 2: Remove the bone, skin and thick fat from the pork roast while keeping a thin layer of fat on the roast.
Step 3: Butterfly the roast and pound to 1 inch thick; rub the spice mixture all over both sides the roast.
Step 4: Process the garlic cloves through a garlic press and spread over the flattened roast.
Step 5: Roll into a thick roulade and tie with butcher’s twine.
Step 6: Place the roast in a roast pan, add about 1/4 inch of water to the bottom of pan and cover.
Step 7: Cook in a preheated 375 degree Fahrenheit oven for 2 hours.
Step 8: Enjoy!