ROASTED PORK SHOULDER WITH SAGE AND CORIANDER

Roasted Pork Shoulder with Sage and Coriander image

Yield serves 10

Number Of Ingredients 8

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2 tablespoons whole black peppercorns
2 tablespoons coriander seeds
4 garlic cloves, thinly sliced
2 large shallots, thinly sliced
2 tablespoons chopped fresh sage
Coarse salt
1/4 cup extra-virgin olive oil
1 boneless pork shoulder (about 6 pounds), trimmed

Steps:

Toast the peppercorns and coriander seeds in a small sauté pan over medium-low heat until fragrant, about 5 minutes. Let cool completely. Transfer to a food processor. Add the garlic, shallots, sage, and 1 tablespoon salt, and grind to a chunky paste. With the processor running, slowly add the oil; mix until well combined.
Untie the pork, if tied. Rub the pork with the spice mixture. Put it in a resealable plastic bag, and expel air; seal the bag. Marinate in the refrigerator, turning occasionally, overnight or up to 3 days. Let stand at room temperature 1 to 2 hours before cooking.
Preheat the oven to 450°F. Roll the pork, and tie it into a compact log with kitchen twine. Transfer to a small roasting or medium baking pan. Roast 20 minutes. Reduce oven temperature to 350°F; continue to cook until an instant-read thermometer inserted into the thickest part registers 150°F, about 2 hours 15 minutes. Transfer to a warmed platter, cover with foil, and let rest 10 to 15 minutes before slicing.