Six Hour Pork Roast
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)
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
• You can make herb paste 1 day ahead and chill, covered.
Makes 6 servings.