Clear out some space in the fridge because this authentic Italian-style roast - rubbed with garlic, rosemary and dillweed - marinates in wine for three days before cooking.
Calories
582 Calories
Recipe Instructions
Step 1
Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
Step 2
Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).
Step 3
Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving.
Ingredients
2 tablespoons chopped fresh rosemary
2 tablespoons salt
2 tablespoons ground black pepper
6 cloves garlic, minced
6 pounds boned pork shoulder with skin intact, butterflied
