Cut the roast in half lengthwise and open it like a book. Combine the salt, pepper, garlic, parsley, fennel seeds and olive oil in a small bowl. Rub the seasoning mixture all over the pork, pressing the fennel seeds and garlic into the meat. Spread the chopped fennel bulb over the meat, the fold the meat back together and tie it with a string.
Place the meat in a roasting pan, cover and bake for 2 1/2 to 3 1/2 hours. Toward the last 4050 minutes of cooking, scatter the potatoes, carrots, parsnips, and onions in the roasting pan around the meat, and continue to cook until pork is cooked through and falls apart when touched with a fork. Stir the vegetables now and then so they brown evenly.
Allow meat to sit for 5 minutes on a cutting board. To serve, pull the pork apart instead of slicing, and serve with the roasted vegetables. Garnish with feathery fennel tops.
My local grocer had a sale on pork roast, which I have never had before. I did some research and found this recipe. I took the advice of others and slow cooked the roast, with a cup of chicken broth, in the crock pot for 9 hours. I added carrots and potatoes halfway through since I don like my veggies so mushy. I don even think the chicken broth was required since it was so juicy. When it was done, the meat pulled apart so beautifully. The aroma was amazing, and the flavors were out of this world. Tender, mouth watering, delicious. I can wait to make sandwiches with the leftovers.