Mock Wild Boar
|Picnic shoulder/Butt, rib / leg end of loin||3 1⁄2 Pound|
|Oil||1⁄2 Cup (8 tbs)|
|Extra dry white wine||1 Cup (16 tbs) (Inexpensive)|
|Dry cider||1 Cup (16 tbs) (Inexpensive)|
|Celery leaves||1 Cup (16 tbs), broken|
|Bay leaf||1 , crumbled|
|Coarse grind black pepper||1⁄2 Teaspoon|
|Garlic powder/Salt||1⁄2 Teaspoon|
Arrange the pork in a deep dish that closely fits the meat.
Add all remaining ingredients and refrigerate.
Leave overnight or at least 6 hours, turning the meat 3 or 4 times.
Lift into a small roast pan.
Heat marinade to a boil and strain.
Reserve until later.
Roast the pork at 325F for 2 1/2 hours, basting occasionally with reserved marinade.
Cover and braise 3/4 to 1 hour longer.
Prepare gravy from the skimmed drippings adding chicken broth or consomme in place of water.