home

Liquid Measurement Converter


is equal to
Weight Measurement Converter


is equal to
fraction 1/8 1/4 1/3 1/2 2/3 3/4
decimal 0.125 0.25 0.333 0.5 0.666 0.75


home
Slow Roasted Porchetta





Did you try this recipe?
If so, did you like it?

   



home
Log in or Register




forgot password?


REGISTER for FREE to...
  • Collect recipes you want to try in
    your own PERSONAL RECIPE BOX.
  • YEP the recipes you like and save them in your own YEP RECIPES COLLECTION.
  • Submit your own recipes
    to share with others.




Home > Index > Main Dishes > 

Slow Roasted Porchetta

Boneless pork shoulder rolled up with Italian spices and slow roasted in the oven.

Slow Roasted Porchetta recipe


yepped  19 people Yepped this recipe

Did you try this recipe?
If so, did you like it?

   





Save & Share This Recipe





servings: 4

total time: 16 hours

added on 06/05/2019

recipe by: 


INGREDIENTS

  • 2 TBSP fennel seeds
  • 2 tsp black peppercorns
  • 6 garlic cloves, minced
  • 1/4 cup fresh chopped rosemary
  • 1/4 cup fresh chopped sage leaves
  • 1 TBSP kosher salt
  • 6 TBSP olive oil
  • 4 pound boneless pork shoulder
  • ciabatta bread for serving



DIRECTIONS

  1. Coarsely grind the fennel seeds and black peppercorns using a mortar and pestle or a spice grinder. Mix the ground fennel and peppercorns with the garlic, rosemary, sage, salt, and oil
  2. Butterfly the pork and lay flat on your counter (cut side up, fat side down). Spread HALF the spice mixture over the pork then roll up tightly. Score the fat with a knife in a crisscross pattern just deep enough to cut through the fat but not into the meat. Rub the remaining spice mixture all over the outside of the rolled pork. Keep the pork rolled up and tie up tightly with kitchen twine in 2-inch intervals. Wrap the pork tightly in foil and refrigerate for 12 hours.
  3. Pull the pork out of the fridge and preheat the oven to 450°F.
  4. Take the foil off the pork and lay, fat side up, on a wire rack set in a rimmed baking sheet and roast in the preheated oven for 30 minutes.
  5. Reduce the oven temperature to 300°F and cook 3 more hours.
  6. Remove pork from the oven, transfer to a cutting board and let rest for 15 minutes. Remove the kitchen twine, slice thin and serve on ciabatta bread.



Similar Recipes by Keyword:

slowroastedporchettadairyfreeglutenfreesandwichporkitalianmain_dishesshoulder

TRENDING RECIPES



MORE Main Dishes



RECIPE ROUNDUPS



Cookbooks & Kitchenware

affiliate links to products we use and recommend.


RECIPE COMMENTS

Got some tips or comments
for this recipe?
Be the first to post a comment




Slow Roasted Porchetta

Name:

Comments:



Type the security word shown in the picture above or click the picture to refresh it.



Email this recipe:
Slow Roasted Porchetta

Name:
Re-type email:
Send me updates on the latest recipes too.

Verification Code*
captcha
Type the security word shown in the picture above or click the picture to refresh it.