8 Serves
360 Mins
Preheat your oven to 200°C. In a mortar and pestle, combine garlic cloves, sage, lemon zest, salt, and black pepper, grinding them until they form a smooth, aromatic paste.
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ChineseVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
70 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
450 mg / 1,250 mgPotassium
766 mg / 4,700 mgSodium
439 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
78 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
16 g / 20 gCholesterol
195 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Stir in the olive oil to the paste. Score the skin of the pork shoulder roast with a sharp knife, rub the herb paste over the meat (avoiding the skin), and then rub a generous amount of salt into the scored skin. Secure the roast with kitchen twine.
Line a large roasting pan with a double layer of aluminum foil. Place the pork in the center, skin-side up, and fold the foil edges up to create a sealed parcel. Pour the dry white wine into the tray around the base of the pork.
Transfer the roast to the oven and immediately reduce the temperature to 140°C. Roast for 4 to 5 hours, or until a meat thermometer inserted into the thickest part of the pork reads 70°C.
Increase the oven temperature to 240°C. Carefully remove the pork and pour the roasting juices into a saucepan, reducing them over medium heat for 10-15 minutes until thickened. Adjust seasoning to taste.
Adjust the foil around the meat to expose only the skin, then return the pork to the oven for 10-15 minutes to crisp the skin into crackling. Rest the meat for 20 minutes before slicing and serving with the sauce.
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Tunisian
Polish