Six-Hour Pork Roast

Recipe courtesy Mimosa Restaurant
Show: Sara's Secrets Episode: Cooking Ahead
TOTAL TIME: 6 hr 35 min
Prep: 20 min
Inactive Prep: 15 min
Cook: 6 hr
YIELD: 6 servings
LEVEL: Intermediate

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)
    • Special equipment: Kitchen string
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      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

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.