- 1 (4-pound) boneless pork butt or pork shoulder roast (not pork loin), rolled and tied
- 2 shallots, quartered
- 6 garlic cloves, peeled
- ⅔ cup firmly packed fresh sage leaves
- ⅔ cup firmly packed fresh rosemary leaves
- ½ cup firmly packed fresh parsley leaves
- 1 tablespoon fresh thyme leaves
- Salt and ground black pepper
- 2 tablespoons grated lemon zest
- 2 tablespoons olive oil
- ½ cup dry white wine
- ½. cup chicken stock
1. PAT the roast dry with paper towels. Combine the shallots, garlic, sage, rosemary, parsley, thyme, and salt and pepper to taste in a blender. Puree until a paste forms. Add the lemon zest and mix well.
2. THERE SHOULD BE natural slits going into the meat where it was boned. Cut additional slits 4 inches deep in solid sections of the roast and stuff two-thirds of the mixture into all slits. Rub the remaining seasoning mixture on the outside of the roast. Wrap the roast tightly in plastic wrap and refrigerate overnight.
3. PREHEAT the oven to 300°F. HEAT oil in an oven proof skillet over medium-high heat. Sear the meat until browned on all sides, turning it with tongs. Transfer the skillet to the oven and roast for 2 hours. Pour the wine and stock over the meat and continue to roast for an additional 2 to 2½ hours, or until the meat is fork-tender, basting it with the pan juices every 30 minutes. REMOVE the roast from the oven and let rest for 15 minutes. Cut the meat into thin slices against the grain, and moisten with the pan juices. Serve immediately.
About this recipe
Reprinted with permission from The New Cast Iron Skillet Cookbook © 2014 by Sterling Epicure, an imprint of Sterling Publishing Co.
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