Esta es una exhibición prevé de cómo se va ver la receta de 'Six Hour Pork Roast' imprimido.

Receta Six Hour Pork Roast
by Global Cookbook

Six Hour Pork Roast
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 2 Tbsp. finely-minced fresh sage
  • 2 Tbsp. fresh rosemary leaves
  • 10 x garlic cloves
  • 1 Tbsp. fennel seeds
  • 1 1/2 Tbsp. kosher salt
  • 1 Tbsp. freshly-grnd black pepper
  • 1 Tbsp. dry white wine
  • 1 Tbsp. extra virgin olive oil
  • 6 lb boneless pork Boston shoulder roast not tied
  •     Kitchen string

Direcciones

  1. Preheat oven to 275 degrees.
  2. Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor till a thick paste forms. With motor running, add in wine and oil and blend till combined well.
  3. 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 tsp. herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
  4. Put pork, fat-side up, in a roasting pan and roast in middle of oven 6 hrs. Transfer roast to cutting board and let stand 15 min. Throw away string and cut pork roast (with an electric knife if you have one) into thick slices.
  5. This recipe yields 6 servings.
  6. Comments: You can make the herb paste 1 day ahead and refrigerateit, covered.