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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Six-Hour Pork Roast Recipe

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This recipe for Six-Hour Pork Roast is from The McSweet Collection, 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 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 275º.

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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