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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
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