Six-Hour Pot Roast
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: > 5 hrs
Ingredients:
2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary leaves
10 cloves garlic
1 tablespoon fennel seeds
1 1/2 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
6 pounds boneless pork Boston shoulder roast (not tied)
Directions:
Heat oven to 275 degrees 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" long and 1" 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" 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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/364/Six-Hour-Pot-Roast76425.shtml
Recipe ID: 47209
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