Six Hour Pork Roast

Six Hour Pork Roast
Six Hour Pork Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    Tbs finely chopped fresh sage

  • 2

    Tbs fresh rosemary leaves

  • 10

    garlic cloves

  • 1

    Tbs fennel seeds

  • 1 1/2

    Tbs kosher salt

  • 1

    Tbs freshly ground black pepper

  • 1

    Tbs dry white wine

  • 1

    Tbs olive oil

  • 1

    (6-pound) boneless pork Boston shoulder roast (not tied)

  • Special equipment: Kitchen string

Directions

1 Preheat oven to 275 degrees F. 2 Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well. 3 If necessary, trim fat from top of pork, to leave a 1/8-inch thick layer of fat. Make 3 small incisions, each about 1-inch long and 1-inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals. 4 Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes. Discard string and cut pork roast (with an electric knife if you have one) into thick slices.

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