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Source: FamilyTime Community Cookbook

SIX-HOUR PORK ROAST
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Serves: 6
Prep Time: 45 minutes
Cook Time: 6 hours
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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)
Special equipment: kitchen string




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.






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