Ingredients
2 Tbs. finely chopped fresh sage
2 Tbs. fresh rosemary
10 garlic cloves
1 Tbs. fennel seeds
1-1/2 Tbs. coarse salt
1 Tbs. cracked black pepper
1 Tbs. dry white wine
1 Tbs. olive oil
1 (6 pound) boneless pork shoulder Boston roast (not tied)
Kitchen String
2 Tbs. fresh rosemary
10 garlic cloves
1 Tbs. fennel seeds
1-1/2 Tbs. coarse salt
1 Tbs. cracked black pepper
1 Tbs. dry white wine
1 Tbs. olive oil
1 (6 pound) boneless pork shoulder Boston roast (not tied)
Kitchen String
Directions:
1. Preheat oven to 275 degrees
2. Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms.
3. Add wine and oil and blend until combined well.
4. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife
5. Fill each incision with about 1 teaspoon of herb paste. Spread the remaining herb paste over pork and tie with kitchen string at 2-inch intervals.
6. Put pork in roasting pan, fat side up, and bake for 6 hours.
7. Transfer roast to cutting board and let stand 15 minutes.
8. Discard string and slice pork.
Cooks Note: You can make herb paste 1 day ahead and chill, covered.
*Recipe found on epicurious.com
2. Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms.
3. Add wine and oil and blend until combined well.
4. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife
5. Fill each incision with about 1 teaspoon of herb paste. Spread the remaining herb paste over pork and tie with kitchen string at 2-inch intervals.
6. Put pork in roasting pan, fat side up, and bake for 6 hours.
7. Transfer roast to cutting board and let stand 15 minutes.
8. Discard string and slice pork.
Cooks Note: You can make herb paste 1 day ahead and chill, covered.
*Recipe found on epicurious.com
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