Italian

Porchetta

Name: Porchetta
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 6 servings
Ingredients: 25 sage leaves; 4 sprigs fresh thyme; 4 sprigs fresh rosemary; 3 cloves garlic; 3 tablespoons fennel pollen; 3 teaspoons fennel seed; 2 1/2 teaspoons fleur de sel or Kosher salt; 2 1/2 teaspoons freshly ground black pepper; 1 3 1/2 pound boneless pork shoulder (aka pork butt); 3 tablespoons extra-virgin olive oil; 1 cup dry red wine

Italians love pork. Make this porchetta recipe, and you will too.

By Chef Laura Bonicelli

fennel pollenfennel seedgarlicrosemarysage

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

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 2 hours. Pour wine over the roast and baste with the juices every 15 minutes for 2 to 3 hours. Meat should be fork-tender.
5
Let roast stand for 15 to 20 minutes before slicing.

Nutrition (per serving)

554

Calories

77g

Protein

Carbs

19g

Fat

Fiber

185mg

Sodium