Roasted Pork Shoulder with Sage and Coriander

1. 1

   Toast the peppercorns and coriander seeds in a small saute pan over medium-low heat until fragrant, about 5 minutes.

2. 2

   Let cool completely.

3. 3

   Transfer to a food processor.

4. 4

   Add the garlic, shallots, sage, and 1 tablespoon salt, and grind to a chunky paste.

5. 5

   With the processor running, slowly add the oil; mix until well combined.

6. 6

   Untie the pork, if tied.

7. 7

   Rub the pork with the spice mixture.

8. 8

   Put it in a resealable plastic bag, and expel air; seal the bag.

9. 9

   Marinate in the refrigerator, turning occasionally, overnight or up to 3 days.

10. 10

    Let stand at room temperature 1 to 2 hours before cooking.

11. 11

    Preheat the oven to 450F.

12. 12

    Roll the pork, and tie it into a compact log with kitchen twine.

13. 13

    Transfer to a small roasting or medium baking pan.

14. 14

    Roast 20 minutes.

15. 15

    Reduce oven temperature to 350F; continue to cook until an instant-read thermometer inserted into the thickest part registers 150F, about 2 hours 15 minutes.

16. 16

    Transfer to a warmed platter, cover with foil, and let rest 10 to 15 minutes before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.