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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 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. | 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). | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder intact	6	pounds	boned butterflied	2420.8055	0.0	538.5612	13.6
olive oil	1/4	cup		477.36	0.0	0.0	54.0
salt	2	tablespoons		-	-	-	-
black pepper	2	tablespoons	ground	34.638000000000005	8.8251	1.4338	0.4499
garlic	6	cloves	minced	26.82	5.9508	1.1448	0.09
rosemary	2	tablespoons	chopped	4.454	0.7038	0.1125	0.1992
dill weed	1/4	cup	chopped	0.9568	0.1562	0.077	0.0249
red wine	1/4	cup		-	-	-	-
browning sauce	3	tablespoons		2420.8055	0.0	538.5612	13.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.