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Pork Roast of Immense (Awesome) Goodness

Turn a relatively inexpensive pork roast into a thing of gastronomic beauty.
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Servings 6 servings


  • 2 heaping tablespoons finely chopped fresh sage
  • 2 heaping tablespoons fresh rosemary
  • 10 garlic cloves
  • 1 tablespoon heaping fennel seeds
  • 1 teaspoon heaping sea salt
  • 1 tablespoon heaping cracked black pepper
  • 2 tablespoons dry white wine
  • 1/4 cup extra virgin olive oil
  • 1 6-pound boneless pork shoulder Boston roast, 1/8-inch fat cap
  • Kitchen string


  • Preheat oven to 275° F.
  • Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a tick paste forms.
  • With the motor running, add the wine and then the olive oil until everything is combined well.
  • Trim excess fat from the fat cap, if necessary, leaving about 1/8 of an inch.
  • With a sharp knife, make three small incisions, about 1 inch long and 1 inch deep into each side of the pork.
  • Fill each incision with some herb paste.
  • Spread remaining her paste over pork, concentrating on the side opposite the fat cap
  • Tie the roast with kitchen string at 2-inch intervals.
  • Put pork, fat side up, in a roasting pan and roast in the middle of the oven for 6 hours.
  • Transfer to cutting board and let stand for 15 minutes.
  • Discard string and cut the roast (with an electric knife if you have one) into thick serving slices.
  • Serve.