Sunday, April 29, 2012

roast pork... 3 hours and 30 minutes

the goods:

2 tablespoons extra-virgin olive oil, plus more for pan
8 garlic cloves, peeled
3 tablespoons fresh rosemary leaves
2 tablespoons fennel seed
1 boneless pork shoulder (4 pounds)

Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms.

With a paring knife, gently score the pork, making 10 to 15 small 1/4-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan.

Roast until golden brown, 30 minutes. Reduce heat to 300 and roast until an instant-read thermometer inserted into center reads 170 degrees, about 2 and 1/2 hours.

Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.

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