Monday, January 30, 2012
This was another "Star-tested" recipe found in The Toronto Star.
4 Pounds of Boneless pork shoulder
20 Fresh sage leaves
Leaves from 3 sprigs of thyme
Leaves from 3 sprigs of Rosemary
2 Large garlic cloves, minced
2 Tbs of fennel seeds
1 1/2 Tsp of kosher salt
1 1/2 Tsp of ground pepper
2 Tbs of extra virgin olive oil
1/2 Cup of red or white wine
For the pork:
Preheat oven at 400F.
With a sharp knife, score pork skin in cross-hatch diamond pattern, making deep cuts. Finely chop sage, thyme, rosemary, and garlic together. Transfer mixture to a small bowl. Add fennel, salt and pepper. Stir well.
With a pairing knife, make 10 cuts all over pork while stuffing with herb mixture. Tie pork with kitchen string. Brush oil over skin and rub remaining herb mixture all over the pork. Place in oven, fat side up. and roast for 30 minutes to crisp up the skin. Reduce heat to 250F. Roast for 90 minutes. Pour wine over pork; baste with wine and any accumulated juices. Continue roasting, basting once every hour, until internal temperature is 170F, skin is well browned and meat is tender, about 3 hours.
at 5:49 AM