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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 300 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Preheat oven to 250 degrees F (120 degrees C). | 2. Combine sage, garlic, thyme, rosemary, fennel pollen, salt, and black pepper in a small bowl. | 3. Make ten 1/2-inch incisions all over the pork. Stuff the incisions with 1/3 of the sage mixture. Brush olive olive over the pork and rub on remaining 2/3 of the sage mixture. Transfer to a roasting pan. | 4. Roast pork, skin-side up, in the preheated oven until golden, about 2 hours. | 5. Pour wine into the roasting pan. Continue roasting pork, basting with wine at regular intervals, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours. | 6. Let pork rest, covered in aluminum foil, for 10 minutes before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sage	20	leaves	chopped	-	-	-	-
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
thyme	3	sprigs	chopped	-	-	-	-
rosemary	3	sprigs	chopped	-	-	-	-
fennel pollen	2	tablespoons		403.4676	0.0	89.7602	2.2667
sea salt	1 1/2	teaspoons		403.4676	0.0	89.7602	2.2667
black pepper	1 1/2	teaspoons	ground	8.6595	2.2063	0.3585	0.1125
skin pork shoulder roast	1	pound		403.4676	0.0	89.7602	2.2667
extra virgin olive oil	2	tablespoons		403.4676	0.0	89.7602	2.2667
white wine	1/2	cup		-	-	-	-

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