Ingredients
7
7 servings
- •6 pounds boned pork shoulder with skin intact, butterflied
- •0.25 cup olive oil
- •2 tablespoons salt
- •2 tablespoons ground black pepper
- •6 cloves garlic, minced
- •2 tablespoons chopped fresh rosemary
- •0.25 cup chopped fresh dill weed
- •0.25 cup red wine
- •3 tablespoons browning sauce
Instructions
- 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.
- 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).
- 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.
Nutritional Facts
Per 7 servings
- Calories: 582
- Carbohydrate: 3g
- Fat: 44g
- Fiber: 1g
- Protein: 40g
- Sugar: 0g
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