Pork Roast (6 Hour Roast)

• 1 (6 lb) boneless boston pork roast (not tied)
• 2 1/4 tablespoons fresh sage (finely chopped)
• 2 1/4 tablespoons fresh rosemary leaves (finely chopped)
• 12 garlic cloves
• 1 1/4 tablespoons fennel seeds
• 1 3/4 tablespoons kosher salt
• 1 1/4 tablespoons fresh ground black pepper
• 1 1/4 tablespoons dry white wine
• 1 1/2 tablespoons extra virgin olive oil
• Special Equipment
• kitchen string

1. Preheat oven to 275 degrees.
2. Blend together the rosemary, sage, garlic, fennel seeds, salt and pepper in a food processor until a thick paste forms. While the motor is running, add the wine and oil and blend until it is well combined.
3. If you desire, you can make the herb paste a day ahead, cover, and place it in the refrigerator.
4. 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 of herb paste. Spread the remaining herb paste over pork, concentrating on the boned side, and then tie the roast with kitchen string at 2 inch intervals.
5. Place pork roast, fat side up, in a roasting pan, and roast in the middle of the oven, uncovered, 6 hours.
6. Transfer roast to cutting board and allow to rest 15 minutes, so that the juices have a chance to redistribute.
7. Discard the string and slice the roast with an electric knife, if you have one, into thick slices.

pork roast, fresh sage, rosemary, garlic, fennel seeds, kosher salt, fresh ground black pepper, white wine, extra virgin olive oil, kitchen string

Taken from www.food.com/recipe/pork-roast-6-hour-roast-135001 (may not work)