Best Six Hour Pork Roast Recipes

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SIX-HOUR PORK ROAST



Six-Hour Pork Roast image

"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman Oaks, California. "There, we had a delectable roast pork that was succulent on the inside, with a marvelous crust. We would love to prepare it at home."

Categories     Garlic     Pork     Roast     Dinner     Rosemary     Fall     Winter     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary
10 garlic cloves
1 tablespoon fennel seeds
1 1/2 tablespoons coarse salt
1 tablespoon cracked black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
1 (6-pound) boneless pork shoulder Boston roast (not tied)
Special Equipment
kitchen string

Steps:

  • 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.

SIX-HOUR PORK ROAST



Six-Hour Pork Roast image

Provided by Food Network

Categories     main-dish

Time 6h35m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary leaves
10 garlic cloves
1 tablespoon fennel seeds
1 1/2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
1 (6-pound) boneless pork Boston shoulder roast (not tied)
2 tablespoons finely chopped fresh sage

Steps:

  • Preheat oven to 275 degrees 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.

SIX HOUR PORK ROAST



Six Hour Pork Roast image

The fresh herbs and spice paste form a wonderful crispy "crust" on this roast, while the interior remains meltingly tender. An added bonus...the fresh herbs smell wonderful during the slow roasting process!

Provided by yooper

Categories     Pork

Time 6h45m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary
10 cloves garlic
1 tablespoon fennel seed
1 1/2 tablespoons coarse salt
1 tablespoon cracked black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
6 lbs boneless boston pork roast (not tied)
kitchen twine

Steps:

  • Preheat oven to 275.
  • 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.

SIX HOUR PORK ROAST



SIX HOUR PORK ROAST image

Categories     Pork     Roast     Dinner

Yield 8 people

Number Of Ingredients 10

2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary
10 cloves garlic
1 tablespoon fennel seed
1 1/2 tablespoons coarse salt
1 tablespoon cracked black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
6 lbs boneless boston pork roast ( not tied)
kitchen twine

Steps:

  • Preheat oven to 275. 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.

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