Ingredients: |
Ingredients: One 7-8-pound, bone-in, skin-on pork shoulder roast, or a 6- to 7-pound boneless roast, fat trimmed to 1/4-inch thickness
¼ cup chopped fennel fronds
¼ cup chopped fresh rosemary (plus some for plating)
2 teaspoons chopped fresh sage leaves
5 garlic cloves, grated or mashed to a paste
Finely grated zest of 1 lemon
1 ½ tablespoons kosher salt
1 teaspoon fennel seed
¾ teaspoon red pepper flakes
½ teaspoon black pepper
¼ cup extra-virgin olive oil
|
Directions: |
Directions:Step 1: Score skin and fat all over pork making X patter; do not cut down to the meat.
Step 2: 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. If using a boneless roast, tie with kitchen string at 2-inch intervals (you can survive without this). Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
Step 3: 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. (Bone-in roasts will take longer than boneless ones.)
Step 4: Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings. |
This recipe for Paul's Porchetta is from