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Six Hour Pork Roast

TracyK's picture

Given that at least 4 or 5 people have made and recommended this recipe, I thought it was time to add it to T&T. :-)


Six-Hour Pork Roast



  • 2 tablespoons finely chopped fresh sage

  • 2 tablespoons fresh rosemary
  • 10 garlic cloves
  • 1 tablespoon fennel seeds (TracyK note: I like to grind these with a mortar & pestle, I also reduce the amount slightly)
  • 1 1/2 tablespoons coarse salt
  • 1 tablespoon cracked black pepper
  • 1 tablespoon dry white wine
  • 1 tablespoon olive oil
  • 1 (6-pound) boneless pork shoulder Boston roast (not tied)

Preparation


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 (Tracy K note: I didn't bother tying it).


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.


 


 



"The happy StairMaster president is on his way to a mansionette in Dallas, to be the decider of where to put the sofa."
                                                            --Garrison Keillor

bwf17's picture

(post #38404, reply #1 of 7)

I agree.

 

 
leonap's picture

(post #38404, reply #2 of 7)

Me too!

nutcakes's picture

(post #38404, reply #4 of 7)

Thank you, this sounds insanely good. What is the source, FC? What is the purpose of one Tbsp wine I wonder. just to make it loose you could use water, or better, Vermouth heh?

leonap's picture

(post #38404, reply #5 of 7)

I used vermouth.

TracyK's picture

(post #38404, reply #6 of 7)

I found it years ago on epicurious. I'd never use water, definitely wine, vermouth, even lemon juice.



"The happy StairMaster president is on his way to a mansionette in Dallas, to be the decider of where to put the sofa."
                                                            --Garrison Keillor

KitchenWitch's picture

(post #38404, reply #3 of 7)

yes. it's excellent. market has pork butts for .99 this week - I'm going to stock up

~RuthAnn


~RuthAnn

tones's picture

(post #38404, reply #7 of 7)

Do you put the roast on a rack in the pan?  It sounds very good.  Thanks for posting.