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    Six Hour Pork Roast


    Source of Recipe


    Internet

    List of Ingredients




    2 tablespoons finely chopped fresh sage
    2 tablespoons fresh rosemary
    10 garlic cloves
    1 tablespoon fennel seeds
    1 1/2 tablespoons coarse salt
    1 tablespoon cracked black pepper
    1 tablespoon dry white wine
    1 tablespoon olive oil
    1 (6-1b) boneless pork shoulder Boston roast (not tied)

    Recipe



    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.

    Cooks' note:
    • You can make herb paste 1 day ahead and chill, covered.

    Makes 6 servings.

 

 

 


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