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Porchetta: Italian Roast Pork
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
You will be more than satisfied if you take the extra time to season a pork roast with herbs and let marinate overnight in the refrigerator. The pork will be well seasoned and will develop great flavor. I never miss an opportunity to roast vegetables with any roast. Vegetables add extra flavor to the pan juices and get seasoned with the juices and fat from the roast. Cooking time will depend on the size of your pork shoulder. If you have a temperature probe with your oven, you will be able to gauge the cooking time without always having to take the pork out and check it with an instant read thermometer.
Servings: 6 -8
Author: Ginger
  • One 3-4 lb Boneless Pork Shoulder butterflied
  • 1 tsp kosher salt
  • 6 cloves garlic minced
  • Zest from 1 ½ lemons
  • 18 leaves of fresh sage crushed and minced
  • 2 sprigs of fresh rosemary minced
  • 3 tsp fennel seeds gently crushed
  • 1 ½ Tbs capers rinsed and patted dry
  • Fresh ground pepper
  • 1-2 lbs of assorted vegetables cut into large chunks for roasting (onions, carrots, parsnips, fennel, turnips, potatoes, etc...)
  • Olive oil
  • 1 cup chicken stock
  • 2 - 3 Tbs Dry Vermouth or dry white wine
  1. Open the butterflied pork shoulder with the top fat layer on the bottom and cut side up, and lie flat on a work surface. Sprinkle 1 teaspoon of Kosher salt evenly over the whole section. If your pork shoulder is smaller than 3.5 pounds, use less salt. Let it rest on the counter while you prepare the herb mixture.
  2. In a small bowl, combine the minced garlic, lemon zest, minced sage, mince rosemary, fennel seeds, and rinsed capers. Stir and crush the herbs until evenly combined. Sprinkle the herb mixture evenly over the opened pork shoulder, reserving some for the top. Roll up the pork to resemble its natural shape, with the fat side up. Secure the pork with kitchen string by tying it in 4 or 5 sections around the width at one inch intervals. Make one more loop around the length of the pork, looping the string around a couple of the tied sections so the string will not slip off. Tie the ends and secure. Trim any loose string. Sprinkle the outer surface of the pork with the remaining herb mixture and ground pepper.
  3. Put the pork in a dish, like a Pyrex baking dish, then loosely cover and refrigerate overnight or up to 2 days.
  1. Pre-heat the oven to 350˚F / 175˚C / Gas Mark 4
  2. Cut the vegetables into large bite size pieces or wedges. Place the vegetables in a medium bowl. Lightly coat them with olive oil and season with Kosher salt. Toss the vegetables to evenly mix.
  3. Place the pork roast in a 12 inch - 14 inch oven proof skillet, or medium roasting pan. Add the vegetables around the pork. Put the pan with the pork in the oven and roast until done. After 45 minutes if you notice the roast is not browning turn the heat up to 375˚F /190˚C / Gas Mark 5 until the roast starts to brown. Then turn the heat back down to 350˚F.
  4. After one hour of cooking, turn the vegetables around in the pan to get well coated with the rendered fat from the roast. Check the internal temperature of the pork. This will help you gauge how much longer you will need to bake the pork. Put it back in the oven. At the hour and a half mark, add ½ cup of stock to the pan. If you believe the vegetables are done, remove them before you add the stock. Add any extra herbs like rosemary or sage to the liquid. Bake until the roast is done, with the internal temperature of 160F -165˚F / 74˚C. The pork will be golden brown with crispy skin.
Make the pan sauce
  1. Separate and remove the fat from the remaining pan juices. Add about 3 tablespoons of dry Vermouth and the remaining 1/2 cup stock. Set the skillet on a burner and turn the heat to medium. Scrape the bottom and sides of the pan with a wooden spatula or spoon to dissolve all the caramelized bits. Skim off as much fat from the liquid as the sauce simmers. Carefully add any juice that has accumulated on the carving board from the pork roast to the pan juices. Taste and correct the seasoning and put in a spotted serving dish. The sauce could take around 5 - 10 minutes to make.
  1. Remove the string that is tied around the length of the roast and the first string located closest to your carving end. Slice the pork into slices no thicker than ½ inch. Remove the strings as you carve.
  2. Serve with the roasted vegetables and pan sauce.