Six-Hour Pork Roast

Recipe courtesy of Mimosa Restaurant
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

      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
      Advertisement

      On TV

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

      Get Cooking Channel on your TV.