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  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)
  Sliced carrot 1
  Sliced onion 1
  Celery leaves 1 Cup (16 tbs), broken
  Bay leaf 1 , crumbled
  Thyme 1 Teaspoon
  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.
Keep hot.
Prepare gravy from the skimmed drippings adding chicken broth or consomme in place of water.

Recipe Summary

Difficulty Level: 
Preparation Time: 
7 Minutes

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