Mimosa 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 pound) boneless pork shoulder Boston roast (not tied)
- Kitchen string
- 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 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 the middle of oven for 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.
You can make herb paste 1 day ahead and chill, covered.
Source: Mimosa - Los Angeles, California