Roasted Porchetta

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Using a sharp knife, slice open the butt, following the fat cap, until you are able to roll it flat.

3. 3

   Make a paste with the olive oil, garlic, fresh herbs, fennel seeds and zest.

4. 4

   Take half of the salt and sprinkle the exposed inside of the butt.

5. 5

   Do the same with half of the black pepper.

6. 6

   Pour the herb paste onto the butt.

7. 7

   Spread evenly into the meat.

8. 8

   Roll the meat up back onto itself creating a large pinwheel of pork and herbs.

9. 9

   Secure the roast together using butchers twine.

10. 10

    Sprinkle the outside of the roast with the remaining salt and pepper.

11. 11

    Place the butt onto a roasting rack inside of a roasting pan.

12. 12

    Place the butt into the oven and cook for 3 1/2 to 4 hours, or until the inside is 140 degrees F. Let cool and slice.

* Per serving · 4 servings · Values may vary.

No additional tips available.