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Porchetta-Style Roast Pork
Porchetta, or roast suckling pig seasoned with garlic and herbs, is a classic Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder.
👥 8 Servings⏱️ Prep & Cook: 3h 45m🔥 Cook: 30 min👤 Jeanne Kelley📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●baking sheet
- ●cutting board
- ●oven
- ●pan
- ●bowl
- ●whisk
- ●wooden spoon
📝 Preparation Steps
1
Toast 2 Tbsp. fennel seeds in a dry small skillet over medium-high heat, tossing often, until fragrant and slightly darkened in color, about ⏱️ 4 minutes. Transfer fennel to spice mill or mortar and pestle and let cool. Add 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 2 tsp. black peppercorns, and 1 tsp. crushed red pepper flakes; coarsely grind.
. fennel seeds2 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp. black peppercorns2 tsp. crushed red pepper flakes1 tsp
2
Place one 5½–6-lb. skinless, boneless pork shoulder (Boston butt), excess fat trimmed, in a 13x9" baking dish. Rub pork all over with 6 large garlic cloves, finely chopped, then coat with spice mixture, patting to adhere. Cover pork loosely with wax paper and chill ⏱️ 12 hours.
5½–6-lb. skinless, boneless pork shoulder (Boston butt), excess fat trimmed1large garlic cloves, finely chopped6
3
Preheat oven to 450°. Coat a large rimmed baking sheet with extra-virgin olive oil. Uncover pork and transfer, fat side up, to baking sheet; drizzle with 2 Tbsp. extra-virgin oil. Roast pork ⏱️ 30 minutes. Reduce oven temperature to 300° and continue to roast pork until very tender and an instant-read thermometer inserted into the thickest part registers 190°, 3–3½ hours longer. Carefully transfer pork to a cutting board and let rest 15–⏱️ 30 minutes; reserve baking sheet.
4
While the pork is resting, pour juices from reserved baking sheet into a heatproof measuring glass; using a spoon, skim off fat from top. Set baking sheet across 2 burners and pour in 1 cup dry white wine and ½ cup low-sodium chicken broth. Bring to boil over medium-high heat, scraping up any browned bits with a wooden spoon. Cook, stirring often, until mixture is reduced to ¾ cup, about ⏱️ 4 minutes. Add pan juices and whisk to blend. Pour pan sauce into a small bowl (sauce will be thin).
dry white wine1 cup
5
Thinly slice pork against the grain. Serve with pan sauce alongside.
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