Loved this one! I added 1/4 c of white vinegar for extra tang and cooked mine on the grill. Best pork roast I've made. Thank you!
Wonderfully moist and flavorful. Mt family isn't a port roast fan, but this recipe won them over. When I make this, again, I'll go on the lower measure of red pepper flakes as it really gives it quite a "wallop" of hot
My family loves this recipe. It's become a favorite that I try to make once a month. I've followed it just as it's written with the exception of the anise seed, which I substitute with fennel. LOVE IT!
Really Really good. Followed as written and enjoyed by all. I actually could'nt decide which recipe to prepare so I made this and #90078 which was really great also but my family favored this one just a tad more. thank you for posting. The flavors were awesome.
WOW! This was awesome! What I did different was that I cut the pork butt jelly roll style and put the seasonings throughout it. Then rolled it up and tied it with butchers twine. Also I didn't have any Anise but plenty of fresh fennel which is similiar! My co-workers had a problem with it (or should I say me) because of all the garlic! I smelled like garlic for 3 days!!! I may cut back on the garlic next time... then again, I may not! Lol! Thanks for a great recipe!
I have used this recipe before and it is delicious. The combination of spices is exactly like my late MIL, who was full-blooded Italian, used. She would finely dice the leftovers and add additional spices (if needed)and put this mixture on those personal size dinner rolls, then freeze for quick dinners or lunches. Absolutley to die for.
Used a 5 pound roast and this was spectacular. KEEPER KEEPER!! mmmmm