Name: Porchetta Shoulder Roast with Spicy Chimichurri
Yield: 12 servings
Ingredients: 2 tablespoons chopped oregano; 2 tablespoons chopped rosemary; 2 tablespoons chopped sage; 2 tablespoons fennel pollen or ground fennel seeds; 5 garlic cloves; Kosher salt; 3 tablespoons Dijon mustard; 1 6–7-pound skinless, boneless pork shoulder (Boston butt), fat trimmed to ¼ inch thick; Freshly ground black pepper; 2 small shallots, finely chopped; 3 garlic cloves, finely grated; 2 small jalapeños, finely chopped; 2 cups finely chopped parsley; ½ cup finely chopped cilantro; ½ cup finely chopped oregano; ⅔ cup olive oil; ¼ cup red wine vinegar; Kosher salt

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Laura Murray

Talk to your butcher and let them know you’ll be making porchetta out of the shoulder roast. They’ll butterfly the roast for you, which will make it easier to roll. Check out more recipes from Tartine here.

Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt (Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC, April 2017).

Recipe notes