Malai Kofta (Version 2)

Ingredients

• 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.