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Recipes
June 2010

Porchetta-Style Roast Pork

By Jeanne Thiel KelleyPhotography by Patricia Heal

3.8

(30)

Image may contain Steak and Food

You'll need to dedicate the better part of a day to making this porchetta roast pork recipe. It's 100% worth it.

Recipe information

  • Yield

    8 Servings

Ingredients

2

tablespoons fennel seeds

1

tablespoon coarse kosher salt

2

teaspoons black peppercorns

1

teaspoon dried crushed red pepper

1

5 1/2- to 6-pound boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact

6

large garlic cloves, minced

2

tablespoons extra-virgin olive oil plus additional for brushing

1

cup dry white wine

1

/2 cup low-salt chicken broth

Need to make a substitution?

Preparation

  1. Step 1

    Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).

    Step 2

    Place pork in 13x9x2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.

    Step 3

    Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.

    Step 4

    Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).

    Step 5

    Thinly slice roast. Serve with sauce.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 424.8 %Calories from Fat 60.1 Fat (g) 28.4 Saturated Fat (g) 10.1 Cholesterol (mg) 146.2 Carbohydrates (g) 1.9 Dietary Fiber (g) 0.8 Total Sugars (g) 0.1 Net Carbs (g) 1.1 Protein (g) 38.0
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