Recipe Talk

slow roast pork recipe

I copy her recipe out here so I can put it in the list at CT Extra;
that way, we can all find it again easily. I know if you try it you
are going to want to make it more than once!

2 tablespoons finely chopped fresh sage

2 tablespoons fresh rosemary

10 garlic cloves

1 tablespoon fennel seeds

1 1/2 tablespoons coarse salt (Note from Cynthia: I found this a bit too salty the first time I made it?I now use 1 T)

1 tablespoon cracked black pepper

1 tablespoon dry white wine

1 tablespoon olive oil

1 (6-1b) boneless pork shoulder Boston roast (not tied)

Preheat oven to 275?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.