Six-Hour Pork Roast

Name: Six-Hour Pork Roast
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT6H0M0.000S
Total time: P0Y0M0DT6H35M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 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); 2 tablespoons finely chopped fresh sage

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Level: Intermediate
Total: 6 hr 35 min

Prep: 20 min
Inactive: 15 min
Cook: 6 hr

Yield: 6 servings

Level: Intermediate
Total: 6 hr 35 min

Prep: 20 min
Inactive: 15 min
Cook: 6 hr

Yield: 6 servings

Ingredients

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)

2 tablespoons finely chopped fresh sage

Directions

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.