Porchetta
Italians love pork. Make this porchetta recipe, and you will too.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 40 min
Servings
6 servings
Ingredients
- 25 sage leaves
- 4 sprigsfresh thyme
- 4 sprigsfresh rosemary
- 3 clovesgarlic
- 3 tablespoonsfennel pollen
- 3 teaspoonsfennel seed
- 2 1/2 teaspoonsfleur de sel or Kosher salt
- 2 1/2 teaspoonsfreshly ground black pepper
- 1 3 1/2 poundboneless pork shoulder (aka pork butt)
- 3 tablespoonsextra-virgin olive oil
- 1 cupdry red wine
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat oven to 250º F.
- 2
Mince together sage, thyme, rosemary leaves, and garlic. (This can be done in a food processor). Combine in a small bowl with fennel pollen, fennel seed, and salt and pepper. Using a paring knife, cut 10 to 15 slits, 1 inch deep, all around the roast. Using 1/2 of the fennel mixture, fill the holes and natural openings in the meat.
- 3
Tie roast tightly with kitchen string every 2 inches.
- 4
Brush roast with olive oil and rub with the remaining mixture. Place in a roasting pan (no rack and fat side up) and roast for . Pour wine over the roast and baste with the juices every for 2 to . Meat should be fork-tender.
- 5
Let roast stand for 15 to before slicing.