Porchetta Pork Roast Recipe

Name: Porchetta Pork Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (7- to 8-pound) bone-in, skin-on pork shoulder roast, fat trimmed to 1/4-inch thickness; 1/4 cup chopped fennel fronds; 1/4 cup chopped fresh rosemary; 2 teaspoons chopped fresh sage leaves; 5 garlic cloves, grated or mashed to a paste; Finely grated zest of 1 lemon; 1 1/2 tablespoons kosher salt; 1 teaspoon fennel seed; 3/4 teaspoon red pepper flakes; 1/2 teaspoon black pepper; 1/4 cup extra-virgin olive oil

Servings: persons

1 (7- to 8-pound) bone-in, skin-on pork shoulder roast, fat trimmed to 1/4-inch thickness
1/4 cup chopped fennel fronds
1/4 cup chopped fresh rosemary
2 teaspoons chopped fresh sage leaves
5 garlic cloves, grated or mashed to a paste
Finely grated zest of 1 lemon
1 1/2 tablespoons kosher salt
1 teaspoon fennel seed
3/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil

1
1. Score skin and fat all over pork, taking care not to cut down to the meat.
2
2. In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, chile flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
3
3. Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 3 to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat.
4
4. Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. To serve, slice off the bone and make sure everyone has some of the cracklings.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (7- to 8-pound) bone-in, skin-on pork shoulder roast, fat trimmed to 1/4-inch thickness, 1/4 cup chopped fennel fronds, 1/4 cup chopped fresh rosemary, 2 teaspoons chopped fresh sage leaves, and more.

Yes, Porchetta Pork Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Porchetta Pork Roast

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