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Six Hour Pork Roast

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Ingredients

Adjust Servings:
2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary
10 cloves garlic
1 tablespoon fennel seed
1 1/2 tablespoons coarse salt
1 tablespoon cracked black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
6 lbs boneless boston pork roast (not tied)
kitchen twine

Nutritional information

1257.8
Calories
792 g
Calories From Fat
88.1 g
Total Fat
32 g
Saturated Fat
389.9 mg
Cholesterol
2050.2mg
Sodium
3.5 g
Carbs
1.1 g
Dietary Fiber
0.1 g
Sugars
105.5 g
Protein
471g
Serving Size (g)
6
Serving Size

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Six Hour Pork Roast

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    Cuisine:

    This is fantastic! Thought I would point out that all of you that are making this in the crock pot are missing the whole point of the recipe. It's supposed to get a lovely crispy crust on the outside, never going to achieve that in the slow cooker!

    • 425 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Six Hour Pork Roast,The fresh herbs and spice paste form a wonderful crispy “crust” on this roast, while the interior remains meltingly tender. An added bonus…the fresh herbs smell wonderful during the slow roasting process!,This is fantastic! Thought I would point out that all of you that are making this in the crock pot are missing the whole point of the recipe. It’s supposed to get a lovely crispy crust on the outside, never going to achieve that in the slow cooker!


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    Steps

    1
    Done

    Preheat Oven to 275.

    2
    Done

    Blend Together Sage, Rosemary, Garlic, Fennel Seeds, Salt, and Pepper in a Food Processor Until a Thick Paste Forms.

    3
    Done

    With Motor Running, Add Wine and Oil and Blend Until Combined Well.

    4
    Done

    If Necessary, Trim Fat from Top of Pork, to Leave a 1/8-Inch-Thick Layer of Fat.

    5
    Done

    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.

    6
    Done

    Spread Remaining Herb Paste Over Pork, Concentrating on Boned Side, and Tie Roast With Kitchen String at 2-Inch Intervals.

    7
    Done

    Put Pork, Fat Side Up, in a Roasting Pan and Roast in Middle of Oven 6 Hours.

    8
    Done

    Transfer Roast to Cutting Board and Let Stand 15 Minutes.

    9
    Done

    Discard String and Cut Pork Roast (with an Electric Knife If You Have One) Into Thick Slices.

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