BBQ Recippes: Six Hour Pork Roast
I got this from Lisa over at Champaign Taste who got it from Cynthia at The Sandwich Life. This is another example of a recipe for indoor cooking that can really benefit from time spent in the smoke. Hell, even the oven temperture recommended is just over where I usually keep my pits when I barbeque.
This recipe reminds me of a recipe for pork (fresh ham) that my Abuela used to make. She always used a picnic instead of a Boston butt, but this sounds remarkably similar. Unfortunately my grandmother passed away without sharing her recipes, so I can't give you her version; but in another post I'll give you my version of her Cuban style roast pork.
Six-Hour Roast Pork from Mimosa, Los Angeles, CA 1999
2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary
10 garlic cloves
1 tablespoon fennel seeds
1 1/2 tablespoons coarse salt (Note from Cynthia: I found this a bit too salty the first time I made it—I now use 1 T)
1 tablespoon cracked black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
1 (6-1b) boneless pork shoulder Boston roast (not tied)
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 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 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.
I might try this for New Year's Day. Happy Eating!