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Noni’s Tuscan Pork Roast

Updated: Dec 29, 2023

Italy’s historic “cucina povera” rustic cuisine is heavily influenced by the deeply-rooted Italian tradition of rural families raising and home-butchering a pig (or two) each winter to see them through the year. Pigs are one of the easiest and most inexpensive stock animals to raise, and for centuries the symbiotic relationship between grazing pigs on acorns and chestnuts. Though the custom of raising a family pig is gradually disappearing, the popularity and ubiquity of pork in the national diet continues. In Italy, meat is consumed more in the northern regions.

You will need

2-3 lb pork shoulder

1/2 cup olive oil

3 garlic cloves

2 tbsp rosemary

1/2 cup of chicken bone broth

Salt and pepper

Dry the pork with paper towels, poke holes with small knife evenly all around . In food processor blend garlic, rosemary, olive oil, salt and pepper. Spread over entire pork roast, and set in refrigerator for several hours. Remove 30 minutes before you cook. Heat oven ( if you have a convection roast option choose that) to 325. In a large Dutch oven, sear all sides of roast until crusty on outside. Add broth, and place roast in oven. Bake 30 minutes per pound, internal temperature should read 155 when removed from oven. Let sit for 30 minutes before slicing. Place slices on serving platter and drizzle the drippings over the top.

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