Six-Hour Pork Roast

Recipe Ingredients

2 tablespoons	30ml	Finely-chopped fresh sage
2 tablespoons	30ml	Fresh rosemary leaves
10		Garlic cloves
1 tablespoon	15ml	Fennel seeds
1 1/2 tablespoons	22ml	Kosher salt
1 tablespoon	15ml	Freshly-ground black pepper
1 tablespoon	15ml	Dry white wine
1 tablespoon	15ml	Olive oil
6 lbs	2724g / 96oz	Boneless pork Boston shoulder roast - not tied
		Special Equipment
		Kitchen string

Recipe Instructions

Preheat oven to 275 degrees.

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.

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.

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.

This recipe yields 6 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C03) - from the TV FOOD NETWORK

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