No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Pork Shoulder With Sage And Coriander

  • servings: 10

Ingredients

  • 2 tablespoons whole black peppercorns
  • 2 tablespoons coriander seeds
  • 4 cloves garlic, 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

Directions

  1. Step 1

    Toast peppercorns and coriander seeds in a small saute pan over medium-low heat until fragrant, about 5 minutes. Let cool completely. Transfer to a food processor. Add garlic, shallots, sage, and 1 tablespoon salt, and grind to a chunky paste. With processor running, slowly add oil; mix until well combined.

  2. Step 2

    Untie pork, if tied. Rub pork with spice mixture. Put in a resealable plastic bag, and expel air; seal bag. Marinate in the refrigerator, turning occasionally, overnight or up to 3 days. Let stand at room temperature 1 to 2 hours before cooking.

  3. Step 3

    Preheat oven to 450 degrees. Roll pork, and tie into a compact log with kitchen twine. Transfer to a small roasting or medium baking pan. Roast 20 minutes. Reduce oven temperature to 350 degrees.continue to cook until an instant-read thermometer inserted into the thickest part registers 150 degrees, about 2 hours 15 minutes. Transfer to a warmed platter, cover with foil, and let rest 10 to 15 minutes before slicing.

Source
Martha Stewart Living, October 2005