Ingredients

1 8 pound pork shoulder, deboned and butterflied and rolled.
2 cups fennel fronds
1 tablespoons crushed red pepper flakes
10 garlic cloves, minced
Kosher Salt
Red Wine
Crushed Pepper
Olive Oil
Fresh Cracked Pepper

Preparation

Dice garlic, chop fennel stalks, leave fennel fronds intact
Add oil to bind
Rub roast with olive oil and coat liberally with kosher salt and pepper
Unroll Shoulder
Stuff with Fennel Mixture
Roll Roast
Pour 1 cup wine over roast
Refrigerate for 2 days uncovered to let sin dry out.

Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.
Let porchetta sit at room temperature for 2 hours. Preheat oven to 400°. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 325° and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 185°, about 5 – 6 hours. Pork needs to easily pull away.

If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2″ rounds.

12-15 Servings

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