Easter dinner usually consists of ham, a few vegetables, and pan-roasted potatoes in our house. This year I wanted to try something new, almost an adventure in pork, and decided to try a pork shoulder. I have to tell you, when I unwrapped my roast, I was taken back a little. This thing was huge! It was all tied up and covered in a layer of fat. I remembered what the butcher told me....the fat is a good thing...so I left it alone and covered the meat with a mixture of salt, pepper, onion powder, and garlic powder. I wrapped it back up and left it in the fridge so the seasonings could do their thing over night. First thing in the morning, it is time to make the herb sauce that will cover the roast.
You will need the following (use fresh herbs):
about 20 sage leaves
3 sprigs of rosemary leaves, stem removed
4 cloves of garlic
1 ½ tsp each of sea salt and pepper
2 tbs olive oil
½ cup of dry white wine
Heat the oven to 250 degrees. Set the roast in a roasting pan, fat-side up. Roast for 2 hours. Then pour the ½ cup of white wine over the pork and baste with the wine and juices. Continue roasting, basting once every hour until the skin is well-browned and the meat registers between 170-180 degrees Fahrenheit. For a 4 pound roast, it should be another 2-3 hours. My roast weighed over 6 pounds, and was in the oven for a total of about 6 hours!
This came out so juicy and tender, and the flavors of all the herbs cooked into the roast were delicious..... and no more green!