Ingredients:
1 Lean Boneless Pork Shoulder
1 Medium Size Diced Fresh Onion
2 Tablespoons Fresh Chopped Sage
2 Tablespoons Fresh Chopped Rosemary
10 Fresh Sliced Garlic Cloves
1 1/2 Tablespoons Table Salt
1 Tablespoon Of Ground Black Pepper
1 Tablespoon Dry White Wine
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Of Teriyaki Sauce
1/4 Cup Of Brown Sugar
Information:
Serving Size 6
330 Calories Per Serving
9 Grams Of Fat
Cooking Directions:
Begin this recipe by preheating your oven to 250 degrees. Now place the sage,
garlic, rosemary, ground pepper, table salt, teriyaki sauce and brown sugar in a food mixer, and blend together until thick. While the mixer is still on the add in the extra virgin olive oil and dry white wine. Now trim the fat off of the pork roast. Make several holes in the roast 1 inch deep. Place the mixed sauce into each hole and cover the roast with the rest. Cook with onions for a full 5 hours.
