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Ingredients
- 2 Tbsp. finely-minced fresh sage
- 2 Tbsp. fresh rosemary leaves
- 10 x garlic cloves
- 1 Tbsp. fennel seeds
- 1Â 1/2 Tbsp. kosher salt
- 1 Tbsp. freshly-grnd black pepper
- 1 Tbsp. dry white wine
- 1 Tbsp. extra virgin olive oil
- 6 lb boneless pork Boston shoulder roast not tied
- Â Â Kitchen string
Directions
- Preheat oven to 275 degrees.
- Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor till a thick paste forms. With motor running, add in wine and oil and blend till 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 tsp. 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 hrs. Transfer roast to cutting board and let stand 15 min. Throw away string and cut pork roast (with an electric knife if you have one) into thick slices.
- This recipe yields 6 servings.
- Comments: You can make the herb paste 1 day ahead and refrigerateit, covered.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 6 servings | |
| Calories 575 | |
| Calories from Fat 230 | 40% |
| Total Fat 25.59g | 32% |
| Saturated Fat 8.37g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 1906mg | 79% |
| Potassium 1544mg | 44% |
| Total Carbs 3.12g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.07g | 0% |
| Protein 77.68g | 124% |
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