Around the world, it’s not chicken or beef that graces more dinner tables, it’s actually pork. A 3 ounce serving of pork, which is about the size of a deck of playing cards, meets part of your daily requirement for healthy proteins, vitamins and minerals. If you discover boneless cushion pork at your local grocer’s but have no idea what to do with it, this cut from the pig’s shoulder can be cooked in the same way as many other pork roasts.
Preheat the oven to 325 degrees F.
Combine the oregano, basil, thyme, parsley, celery seed, sea salt and freshly cracked pepper in a small bowl. If you don't have fresh herbs, substitute smaller amounts of each of the corresponding dried herbs.
Rinse the cushion pork and pat it dry thoroughly with paper towels before placing the pork on a plate.
Pour the oil into a skillet and turn the burner to medium-high heat.
Pat the herb and spice rub onto the pork, covering all sides evenly.
Brown the cushion pork for one or two minutes per side. Turn the pork with tongs rather than a fork as the fork pierces the meat and allows juices to escape, rendering it less moist.
Transfer the browned cushion pork to a Dutch oven and surround it with garlic, fennel and potatoes.
Pour the broth over the meat and vegetables.
Baste the roast with the pan juices every hour and cook the roast for three to four hours or until a meat thermometer inserted into the center of the roast registers at least 145 degrees F. The U.S. Department of Agriculture recommends that pork be cooked to a safe internal temperature to eradicate harmful bacteria.
Allow the cushion pork to rest for 10 minutes before slicing, and serve it with the vegetables and juice from the pan.