Porchetta Pork Roast
A flavorful and aromatic roasted pork shoulder, seasoned with herbs and spices for a delicious and tender dish.
6 hours8-10 servings
Ingredients
- 7-8 lbs pork shoulder, fat trimmed to 1/4 inch
- 3 Tbs of fennel seed lightly toasted
- 1 Tbs black peppercorns
- 1 Tbs kosher salt
- 1 tsp red pepper flakes
- 8 cloves of garlic finely minced to a paste
- 1/4 c. chopped fresh rosemary
- 2 tsp chopped sage leaves
- Zest of 1 lemon
- 1/4 c. olive oil
- 4 Tbs olive oil
Preparation
- 1.In a small food processor, combine 2 Tbs olive oil, black peppercorns, red pepper flakes, lemon zest, garlic, salt, toasted fennel seeds, sage, and rosemary. Blend.
- 2.Rub the seasoning blend all over the roast. Place in a pan. Cover loosely with cling wrap and refrigerate overnight.
- 3.Remove from refrigerator 2 hours before cooking. Heat oven to 425 degrees.
- 4.Place roast on a rimmed baking sheet (fat side up). Drizzle with 2 Tbs olive oil. Roast for 35 minutes.
- 5.Turn oven down to 300 degrees and roast for an additional 2 ½ to 3 ½ hours until internal temperature is 175 degrees.
- 6.Let roast rest for 30 minutes.
- 7.Carve and serve.