Six-hour pork roast

Yield: 1 servings

Measure Ingredient
2 tablespoons Finely chopped fresh sage
2 tablespoons Fresh rosemary
10 \N Garlic cloves
1 tablespoon Fennel seeds
1½ tablespoon Kosher salt
1 tablespoon Cracked black pepper
1 tablespoon Dry white wine
1 tablespoon Olive oil
1 \N Boneless pork shoulder Boston roast; (not tied) (6-1b)
\N \N Special equipment: kitchen string

Preheat oven to 275F.

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 ⅛-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.

Gourmet November 1999

Converted by MC_Buster.

Per serving: 215 Calories (kcal); 15g Total Fat; (60% calories from fat); 4g Protein; 18g Carbohydrate; 0mg Cholesterol; 8475mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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