- 3 TBSP sage, roughly chopped
- 2 TBSP rosemary, roughly chopped
- 1 heads garlic, halved horizontally
- 3 TBSP Olive Sprig Wild Mushroom & Sage Olive Oil (plus more to drizzle)
- 1 TBSP salt
- 2 TSP black pepper
- 6.5 lbs boneless pork butt or pork shoulder
- 1 cup dry white wine
- Small potatoes, cubed or halved
Preheat the oven to 325 F. In a food processor, combine the sage, rosemary, salt, pepper, and Mushroom & Sage Olive Oil and blend until a paste forms. Using a sharp knife, butterfly the pork or do several slices depending on the roast size. Place the blended paste in these openings. Use kitchen twine and tie the pork together for compacting.
Place the garlic halves and potatoes in the bottom of a roasting pan to create a bed for the pork so it does not sit on the surface of the pan. Place the pork fat side up on the bed of garlic and potatoes. Drizzle the pork with Mushroom & Sage Olive Oil and season with salt and pepper. Pour the white wine over the pork after the first 30 minutes of roasting and then baste the meat with the pan juices every 40 minutes or so.
Roast the pork for 5 hours or until the skin is brown and the meat is tender. Remove from the oven and let it rest for 20 minutes. Remove the twine before cutting the pork into 1/2" slices.
Note: The cooled garlic underneath the pork is spreadable and can be used on bread. We always eat the potatoes right away.