Herb Pork Roast

Ingredients

• 1 kg pork shoulder
• 2 sprigs fresh rosemary
• 3 Garlic cloves
• 2 tbsp olive oil
• Salt
• freshly ground black pepper
• 150 ml dry white wine
• 1 onion
• 2 whole cloves
• 1 bay leaf

Instructions

1. 1.

   Rinse the pork shoulder cold, pat dry and tie into a roll with kitchen twine.

2. 2.

   Wash rosemary and shake dry. Remove needles from stems and finely chop. Press garlic through a press. Mix garlic and rosemary with 1 tbsp oil, salt and pepper and rub this mixture onto the meat.

3. 3.

   Wrap the roast in foil and let rest about 8 hours in a cool place.

4. 4.

   Preheat oven to 200°C. Heat remaining oil in a braising pot and sear the meat all over. Add half the wine. Cover and bake in hot oven for about 30 minutes. Meanwhile peel onion and cut into large cubes. Turn pork. Add onion, remaining wine, cloves and bay leaf to pot.

5. 5.

   Bake roast uncovered for another hour, basting once or twice with cooking liquid.

6. 6.

   Wrap roast in foil and rest about 10 minutes. Slice and arrange on a preheated plate. Serve sauce separately.