Drunken Holiday PorkBy Lydia WooleverWelcome to Eat Like a Man's 2012 Holiday Survival Guide, wherein we tackle some of the season's thorniest issues in food and drink to help you make it to January in one piece.It's Christmas Eve. The fireplace flickers as your family members take their seats. You slip out of the kitchen wearing a sly, sheepish smile, proud because, in your hands, you hold something different, something you know they'll love. It's made with sage and wine, bourbon and thyme, garlic and bacon, and, most importantly, the rich, rustic goodness of pork.It has more flavor than turkey, and took more thought than ham. A decadent dish to share with family, it's perfect for this night that only comes once a year. Hands grasp hands. Thanks are given. Lips are licked. Dinner is served. Welcome home, and merry Christmas.Drunken Holiday PorkIngredients3-4 lb pork butt or shoulder (skin removed, deboned and butterflied by your butcher)1 bunch fresh sage leaves, stems removed6-8 garlic cloves, chopped2-3 tbsp butter1 onion, sliced thin1 fennel bulb, sliced thin1 lb bulk sausage, crumbled2-3 tbsp currants or white raisins, chopped5 tbsp pistachios1 tbsp dried thyme1/4 cup red wine1/4 cup bourbon or brandy1 lb package baconButcher's twineSalt and pepperPreparation1. Lay pork flat on your counter. Salt and pepper to your liking.2. Arrange sage leaves across pork, then cover sage with chopped garlic.3. In a large pan, over medium-low heat, melt butter with onion and fennel bulb over medium-low heat, until lightly caramelized (about 15 minutes).4. Add sausage, currants, pistachios, thyme, and liquors to pan, and cook until sausage is done. Then let cool.5. Once cool, spread the sausage mixture over the pork.6. Starting at one end, carefully roll up the pork, keeping the mixture on the inside.7. Wrap bacon around the roll and secure with toothpicks.8. Using butcher's twine, tie the roll up tightly and place it in the fridge overnight.9. Take the roll out of the fridge 1 hour prior to cooking and preheat the oven to 350 degrees.10. Once the roll reaches room temperature, place it in an oven-proof roasting pan and cook for 2-2.5 hours (160 degrees internal temperature).11. Remove from oven, tent in foil, and let rest for about 30 minutes.12. Carve into slices and serve.

Read more: Drunken Holiday Pork Recipe - Bourbon and Wine Pork Recipe - Esquire http://www.esquire.com/blogs/food-for-men/drunken-holiday-pork-recipe-14882131#ixzz2FdsY78mD