Recipe Details
Ingredients
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6poundsboned pork shoulder with skin intact, butterflied
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¼cupolive oil
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2tablespoonssalt
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2tablespoonsground black pepper
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6clovesgarlic, minced
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2tablespoonschopped fresh rosemary
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¼cupchopped fresh dill weed
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¼cupred wine
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3tablespoonsbrowning sauce
Cooking Directions
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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.
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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).
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe7 | |
| Calories582 | |
| % Daily Value * | |
| Total Fat 44g |
57% |
| Saturated Fat 15g |
73% |
| Cholesterol 153mg |
51% |
| Sodium 2112mg |
92% |
| Total Carbohydrate 3g |
1% |
| Dietary Fiber 1g |
2% |
| Total Sugars 0g |
|
| Protein 40g |
|
| Vitamin C 3mg |
16% |
| Calcium 59mg |
5% |
| Iron 3mg |
17% |
| Potassium 615mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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