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Porchetta-Slow Roasted Italian Pork Recipe

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This recipe for Porchetta-Slow Roasted Italian Pork is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 fresh sage leaves
3 fresh thyme sprigs, leaves only
3 fresh rosemary sprigs, leaves only
2 garlic cloves, coarsely chopped
2 tablespoons wild fennel pollen (see note)
1 1/2 teaspoons medium-coarse sea salt
1 1/2 teaspoons coarsely ground black pepper
1 (3 3/4- to 4-pound) boneless pork shoulder (with skin, not tied)
2 tablespoons extra-virgin olive oil
1/2 cup dry white or red wine
Directions:
Directions:
Heat oven to 250º.
Finely chop sage, thyme, rosemary and garlic together (you can do this by pulsing in a food processor or by hand). Place mixture in a small bowl, add fennel pollen, salt and pepper, and stir together well.
With a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8-inch deep cuts 1 inch apart. With a paring knife, make about 10 incisions (about 1/2 inch deep) all over the pork and stuff with about 1/3 of the herb mixture. Tie pork into a compact roast with kitchen twine, brush oil over skin and rub all over with remaining herb mixture.
Set pork skin side up in a roasting pan. Roast for 2 hours.
Pour wine over pork and baste with wine and accumulated juices. Continue roasting, basting once every half hour, until skin is well browned and the meat is spoon-tender, 2 1/2 to 3 hours more.
Remove from oven and let meat rest 15 minutes before slicing and serving.
Preparation Time:
Preparation Time:
hours.. this is one of those cooler recipes
Personal Notes:
Personal Notes:
Wild fennel pollen can be purchased at specialty markets or zingermans.com

 

 

 

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