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Ingredients
- 20 sage leaves
- 3 thyme sprigs, stems removed
- 3 rosemary sprigs, stems removed
- 2 garlic cloves, coarsely chopped
- 1 T fennel seeds, lightly toasted
- 1-1/2 tsp medium-coarse sea salt
- 1-1/2 tsp coarsely ground black pepper
- 4 lbs boneless pork shoulder, skin on
- 2 T extra virgin olive oil
- 1/2 cup dry red or white wine
Preparation
Step 1
Heat oven to 250. Chop sage, thyme, rosemary and garlic together. Place in a bowl; add fennel, salt and pepper. Stir. Score pork skin in a cross-hatch pattern, making 1/2-1/4 inch deep cuts about an inch apart. Make 10 1/2-inch deep incisions and stuff them with half of herb mixture. Tie pork tightly with twine, brush olive oil over skin and rub with remaining herbs. Set skin side up and roast for two hours. Pour wine over pork and baste with juices. Continue roasting, basting every half hour until skin is well-browned, 2-1/2-3 hours more. Let rest for 15 minutes. For crispy skin, slice off cap of skin and fat. Broil, skin side up, three to six minutes. Slice roast and skin and serve together on a platter or crusty roll.