"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Six-Hour Pork Roast Recipe

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This recipe for Six-Hour Pork Roast, by , is from The McSweet Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Artie McSweet
Added: Sunday, November 16, 2008

Category:
Category:

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

Directions:
Directions:
Preheat oven to 275.

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 into thick slices.

Personal Notes:
Personal Notes:
You can make the herb paste 1 day ahead and chill it, covered

 

 

 

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