Crispy Fennel-Rolled Roast Pork with Rhubarb Sauce

Ingredients:

For the Pork: * 1 (4-5 pound) boneless pork shoulder roast * 2 teaspoons fennel seeds * 2 teaspoons dried thyme * 1 teaspoon dried rosemary * Salt and pepper to taste * 1 bulb fennel, thinly sliced For the Rhubarb Sauce: * 1 1/2 pounds rhubarb, chopped * 1 cup sugar * 1/2 cup water * 1/4 cup lemon juice * 1 tablespoon cornstarch Instructions: 1. Preheat oven to 425°F (220°C). 2. In a small bowl, combine the fennel seeds, thyme, rosemary, salt, and pepper. Rub the mixture all over the pork shoulder. 3. Place the fennel slices in the center of a large piece of foil. Top with the pork shoulder. 4. Bring up the sides of the foil and seal tightly. Roast for 2 hours, or until the pork is cooked through and tender. 5. While the pork is roasting, make the rhubarb sauce. In a medium saucepan, combine the rhubarb, sugar, water, and lemon juice. Bring to a boil over medium heat. 6. Reduce heat and simmer for 15 minutes, or until the rhubarb is softened and the sauce has thickened. 7. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water. Add to the rhubarb sauce and cook for another 2-3 minutes, or until the sauce has thickened to your desired consistency. 8. Remove the pork from the oven and let rest for 15 minutes before slicing. 9. Serve the roast pork with the rhubarb sauce.

Tips:

* For extra crispy skin, increase the oven temperature to 450°F (230°C) for the last 30 minutes of roasting. * If you don't have fennel, you can substitute celery or carrots. * The rhubarb sauce can be made ahead of time and reheated before serving. * This dish is perfect for a special occasion or a Sunday dinner.