Mimosa Six-Hour Pork Roast


  • 2 Tbsp finely chopped fresh sage
  • 2 Tbsp fresh rosemary
  • 10 garlic cloves
  • 1 Tbsp fennel seeds
  • 1 1/2 Tbsp coarse salt
  • 1 Tbsp cracked black pepper
  • 1 Tbsp dry white wine
  • 1 Tbsp olive oil
  • 1 (6 lbs) boneless pork shoulder Boston roast (not tied)
  • 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 tsp 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.

NOTE: You can make herb paste 1 day ahead and chill, covered.

Makes 4

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