Roasted Pork Shoulder with Sage and Coriander

• 2 tablespoons whole black peppercorns
• 2 tablespoons coriander seeds
• 4 garlic cloves, thinly sliced
• 2 large shallots, thinly sliced
• 2 tablespoons chopped fresh sage
• Coarse salt
• 1/4 cup extra-virgin olive oil
• 1 boneless pork shoulder (about 6 pounds), trimmed

1. Toast the peppercorns and coriander seeds in a small saute pan over medium-low heat until fragrant, about 5 minutes.
2. Let cool completely.
3. Transfer to a food processor.
4. Add the garlic, shallots, sage, and 1 tablespoon salt, and grind to a chunky paste.
5. With the processor running, slowly add the oil; mix until well combined.
6. Untie the pork, if tied.
7. Rub the pork with the spice mixture.
8. Put it in a resealable plastic bag, and expel air; seal the bag.
9. Marinate in the refrigerator, turning occasionally, overnight or up to 3 days.
10. Let stand at room temperature 1 to 2 hours before cooking.
11. Preheat the oven to 450F.
12. Roll the pork, and tie it into a compact log with kitchen twine.
13. Transfer to a small roasting or medium baking pan.
14. Roast 20 minutes.
15. Reduce oven temperature to 350F; continue to cook until an instant-read thermometer inserted into the thickest part registers 150F, about 2 hours 15 minutes.
16. Transfer to a warmed platter, cover with foil, and let rest 10 to 15 minutes before slicing.

whole black peppercorns, coriander seeds, garlic, shallots, fresh sage, salt, extravirgin olive oil, pork shoulder

Taken from www.epicurious.com/recipes/food/views/roasted-pork-shoulder-with-sage-and-coriander-392591 (may not work)