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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Porchetta Pork Roast Recipe

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This recipe for Porchetta Pork Roast is from Collins Family Favorite Recipes 1991-2019, 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:  
7 lb bone-in shoulder roast
¼ cup chopped fennel fronds
¼ cup chopped fresh rosemary
2 tsp chopped fresh sage leaves
5 minced garlic cloves
Finely grated zest of 1 lemon
1 ½ Tbsp salt
1 tsp fennel seed
¾ tsp red pepper flakes
½ tsp black pepper
¼ cup extra-virgin olive oil
Directions:
Directions:
Score skin and fat all over pork, taking care not to cut down to the meat.

In a food processor, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse until it forms a paste. Rub all over pork. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.

Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat.
Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
4-5 hours plus overnight
Personal Notes:
Personal Notes:
Denise Rivera's recipe

 

 

 

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