Fennel Pork Roast and Vegetables

Astrophe's Journal

September 13, 2000 8:03 AM EST

Paul's driving me nuts listening to the latest compilation of songs from the Monsters of Real Radio. (This is a local thing.) I have to admit there are a few songs they do that crack me up like "Generation Butt Crack" and "Monster Bitch" but overall, it just about drives me nuts. The DJ's of the 104.1 spoof other songs and basically make fun of themselves, the stereotypical "good'ol boy" southern thing, and Orlando, but ugh. Horrible singing. I know that is part of what makes it funny, but I can only take so much of it at once. Just my luck, it's a double CD set.

"Use headphones!" I scream.

"I don't have any. I broke mine, remember? Plus the batteries in the portable CD player are dead."

"I LOVE to share! Take my headphones! Take my batteries! Just don't play the 'Hot Dog Soup' song anymore!"

All through dinner, I had to listen to this stuff! Paul ate a lot, so that was good. Pork roast was deemed 4 stars, so it's moved onto the recipe journal. It's from the Better Homes and Gardens Crockery Cookbook. Here goes:

Fennel Pork Roast and Vegetables

2 or 2 1/2 lb boneless pork shoulder roast, cut into chunks to fit in crockpot

1-2 tbs oil

1 tsp fennel seed, crushed

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp pepper

1 1/2 lb small red potatoes, halved

1 large fennel bulb, chopped into 1" pieces (I subbed onion and celery)

1 1/2 cups water

2 tsp chicken bouillion

Gravy:

1/2 cup water

1/4 cup flour

1 1/2 juices from crockpot, defatted

1 tbs dried parsley

salt and pepper to taste

1) Chop up vegetables and throw into crockpot.

2) Combine the spices (fennel seed, garlic, oregano, pepper) and rub 1 tsp of the mix over the pork. Heat oil in pot and sear meat on all sides. Dump into crock pot.

3) Add spices to water and chicken bouillion. Dump into crock pot. Cover and cook 8-10 hrs on low, 4-5 on high.

4) Remove everything and put in a serving dish. Reserve juices. Skim fat off.

5) Whisk flour and water in a saucepan until smooth. Add reserved juices and parsley. Heat until thickend and bubbly. Season with salt and pepper to taste.