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Porchetta Pork Roast

Course Entree
Cuisine Italian
Prep Time 6 hours
Cook Time 3 hours
Total Time 9 hours
Servings 8 -10
Author Delish D'Lites

Ingredients

  • 1 6-7 pound boneless pork shoulder skin on
  • 1/4 cup fennel fronds chopped
  • 1/4 cup fresh rosemary chopped
  • 10 sprigs fresh thyme chopped
  • 2 teaspoons fresh sage leaves chopped
  • 5 garlic cloves grated
  • Zest of 1 lemon
  • tablespoons kosher salt
  • 1 teaspoon whole fennel seeds toasted
  • 3/4 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 1/4 cup extra virgin olive oil
  • 2 onions peeled and quartered
  • 1 fennel bulk cored and quartered
  • 1 cup low sodium chicken stock

Instructions

  1. For the marinade, combine the fennel fronds, rosemary, thyme, sage, garlic, lemon zest, salt, pepper, fennel seeds, red pepper flakes, black pepper in a food processor or mortar and pestle.
  2. Grind everything into a paste, then smear the marinade all over the pork.
  3. Score the skin side with a very sharp knife in a diamond patter, this will help the skin render its fat and get crispy.
  4. If you're using a boneless roast, roll it up so that the skin is facing up, and secure it with butcher's twine. Cover and marinate the shoulder in the fridge for at least 6 hours, preferably overnight.
  5. When you're ready to cook the roast, preheat your oven to 450 degrees F. Place the quartered onions and fennel in the bottom of a baking dish, then lay the pork on top, skin side up.
  6. Roast the pork for 30 minutes at 450 degrees F, then lower the heat to 350 degrees F.
  7. Pour the chicken stock into the bottom of the pan, then cook for 2½ to 3 hours (boneless) or 3½ to 4 hours (bone-in), or until the internal temperature is 180 degrees F.
  8. Allow the roast to rest for 20 minutes before slicing and serving. Enjoy that crispy skin!

Recipe Notes

Most pork shoulders come with the bone-in, so you can ask your butcher to remove the bone. Otherwise, feel free to make this dish with the bone-in pork shoulder, you'll just have to cook it a little longer.