Shelly's Recipe

SLOW COOKED PORK ROAST BUTT

Category: Roasts/Tenderloins - Pork

1 (6 lb boneless pork butt or shoulder, trimmed of fat, leaving about 1/8 inch thick layer

Rub
2 tbsp finely chopped fresh sage and rosemary
10 clove garlic, minced
2 pkg onion/mushroom soup mix
1 tbsp fennel seeds
1 1/2 tbsp coarse salt
1 tbsp cracked pepper
1 tbsp dry white wine
1 tbsp olive oil

1 yellow onion, cut into large piece
6 stalks celery
2 lbs carrots, washed and quartered
5 lbs potatoes, washed and cut in equal pieces (I prefer to leave skins on)

In a food processor, blend first 7ingredients until a thick pasta forms. With the motor still running, add wine and oil, blending until combined.

Make 3 small incisions, about 1 inch long and 1 inch deep in each side of pork with a small knife and fill each with about 1 tbsp herb paste. Spread remaining paste over pork. Place roast, fat side up in a roasting pan and spread vegetables around the roast. Place in the middle of oven for 6 to 8 hours at 275 or until vegetables are tender.

Transfer roast to a cutting board and allow to rest about 15 minutes before slicing into thick slices. Place on serving platter and surround with cooked vegetables.