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Ingredients Jump to Instructions ↓

  1. 3 pound(s) Pork shoulder

  2. 1 1/2 ounce(s) garlic

  3. 1/2 teaspoon(s) Orange zest

  4. teaspoon(s) Lemon zest

  5. 1 pinch(es) sage

  6. 1/2 teaspoon(s) Fennel pollen

  7. 1/2 cup(s) Dry white wine

Instructions Jump to Ingredients ↑

  1. Butterfly meat to form about 18x6x1/2'' rectangle.

  2. Mix together 1 tbls olive oil, garlic, lemon, orange, sage & pollen. Put 2/3 inside pork, remainder on outside. Roll up and tie with strings. Preheat oven to 250 deg.

  3. Heat olive oil in pan, salt & pepper outside of roast & brown lightly. Add wine & cook a few minutes.

  4. Place roast & juices in roaster pan with rack & tent lightly with alum foil and roast at 250 for 7 hours, basting hourly.

  5. Rest, slice & serve on crispy bun with a bit of drippings & whatever.

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