Okay, this is your lucky day. I’ve waited three and a half years to post this recipe. This is, without a doubt, the best pork roast recipe ever. You can buy sandwiches on the streets off carts in Italy with this pork, which I’ve had in Viterbo, north of Rome.
It takes about 10 minutes to prepare and six hours to cook. I usually just throw it in a crockpot and forget about it. The key is using a fatty cut of pork, like shoulder or butt. Your welcome in advance!
Tuscan Style Slow Roasted Pork
Cooking time: 6 hr
2 Tbs finely chopped fresh sage
2 Tbs fresh rosemary
6 garlic cloves
1 Tbs fennel seeds
1½ Tbs coarse salt
1 Tbs cracked black pepper
1 Tbs dry white wine
1 Tbs olive oil
1 (6-1b) boneless pork shoulder Boston roast (not tied)
Preheat oven to 275°F.
Blend together sage, rosemary, garlic, shallot, 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.
Trim the outer fat from the pork, then slather the herb paste all over the pork.
Put pork in a roasting pan and roast in middle of oven 6 hours. Or cook in a crock pot on low for approx. 6 hours. It will fall apart as you transfer it to a serving plate.
Tip – You can make herb paste 1 day ahead and chill, covered.