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Six-Hour Pork Roast

MyCookbook Recipe Database
MyCookbook Member: twoez
Recipe Category: Pork
Recipe Preparation Level: moderate
    Six-Hour Pork Roast

    Recipe courtesy Mimosa Restaurant

    2 tablespoons finely chopped fresh sage
    2 tablespoons fresh rosemary leaves
    10 garlic cloves
    1 tablespoon fennel seeds
    1 1/2 tablespoons kosher salt
    1 tablespoon freshly ground black pepper
    1 tablespoon dry white wine
    1 tablespoon olive oil
    1 (6-pound) boneless pork Boston shoulder roast (not tied)

    Special equipment: Kitchen string
    Preheat oven to 275 degrees F.

    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.

    Cook's note: You can make the herb paste 1 day ahead and chill it, covered

    Yield: 6 servings
    Prep Time: 20 minutes
    Inactive Prep Time: 15 minutes
    Cook Time: 6 hours
    Difficulty: Medium




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