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Six Hour Pork Roast

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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

Details

Servings 6

Preparation

Step 1

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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