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"Those who forget the pasta are condemned to reheat it."--Unknown

Six-Hour Pork Roast Recipe

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This recipe for Six-Hour Pork Roast is from Jennifer's Christmas Cookbook (Casey), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
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)

Directions:
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.

 

 

 

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