Malai Kofta (Version 2)
Jump to recipeIngredients
- 1 (7-8 pound) boneless pork picnic shoulder
- 1/3 cup plus 3 tbsp olive oil, divided
- 2 tbsp finely minced yellow onion
- 3 garlic cloves, finely minced
- 2 tsp red wine vinegar
- 4 tbsp minced fresh parsley
- 2 tbsp minced fresh rosemary
- 2 tbsp minced fresh thyme
- 2 tbsp minced fresh sage
- 2 tbsp coarse salt
- 2 tsp freshly cracked black pepper
Instructions
- 1
Preheat the oven to 450°F.
- 2
Truss the boneless pork shoulder with butcher's twine to help it keep its shape and cook evenly.
- 3
Coat the pork in 4 tablespoons of olive oil on all sides.
- 4
Season the pork on all sides with coarse salt and pepper (roughly 2 tablespoons salt and 2 teaspoons pepper).
- 5
Transfer the pork to a roasting rack in a pan or baking dish and bake on the middle rack at 450°F for 45 minutes to begin browning.
- 6
Turn the heat down to 350°F and cook for 75 to 90 minutes or until it reaches roughly 160°F internally.
- 7
While the pork is cooking, mix together the parsley, sage, thyme, rosemary, onion, garlic, vinegar, 1/3 cup olive oil, and a pinch of salt and pepper to make the herb sauce.
- 8
Once the pork reaches 160°F, spread 2/3 of the herb, garlic, and oil sauce all over the top and sides of the pork shoulder roast.
- 9
Return it to the oven and cook for an additional 45 minutes to 1 hour or until it reaches 185°F internally. If the herbs begin turning brown too quickly, tent with foil and continue cooking.
- 10
Once the pork is done cooking, let it rest at room temperature for 15 to 20 minutes.
- 11
Remove the butcher's twine and slice the pork shoulder roast.
- 12
Serve with the remaining herb, garlic, and oil sauce.