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–+ servings

Porchetta

The seasonings in this version of Porchetta closely adhere to what is used in central Italy. Be sure to spread the seasoning very evenly on the meat before rolling and tying.
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Prep Time 1 hour
Cook Time 10 hours
Total Time 11 hours 2 minutes
Servings: 20 persons
Ingredients Method Notes

Ingredients
  

For the initial seasoning
  • 1 boneless pork shoulder butterflied, (approximately 7 pounds)
  • 8.5 grams fennel seeds (3 ½ teaspoons)
  • 40 grams garlic chopped (7-8 cloves)
  • 32 grams Coarse sea salt (2 tablespoons)
  • 9 grams black pepper freshly ground (1 ½ tablespoons)
  • 5 1/2 grams fresh rosemary minced (3 ½ teaspoons)
  • 6 grams red pepper crushed (3-4 small dried red chiles, crumbled)
  • 1-2 tablespoons olive oil
Final seasoning and cooking
  • 2 1/2 grams fennel seeds (3/4 teaspoon)
  • 10 grams garlic chopped (1-2 large cloves)
  • 3 grams Coarse sea salt (½ teaspoon)
  • 3 grams black pepper freshly ground (1 ½ teaspoons)
  • 1 1/2 grams fresh rosemary minced (1 ½ teaspoons)
  • 190 ml white wine (3/4 cup)

Method
 

For the initial seasoning
  1. Crush fennel seeds in a mortar. Reserve.
  2. Puree the garlic and olive oil in a small blender jar.
  3. Add the crushed fennel seeds, salt, black pepper, rosemary, chile and enough olive oil to make a paste.
  4. Rub the paste over what will be the inside of the roast once it is rolled and tied.
  5. Roll up roast and tie with butcher’s twine.
  6. Put the tied roast, fat side up and seam down, into a non-reactive roasting pan and cover with plastic wrap.
  7. Put the cover on roasting pan (or cover tightly with aluminum foil) and refrigerate for 2 days.
Final seasoning and cooking
  1. Remove the pork from refrigerator about 60-90 minutes before roasting.
  2. Using a mortar and pestle, grind the fennel seeds.
  3. Add garlic and salt to the fennel and crust into a paste.
  4. Add black pepper and rosemary. Combine well.
  5. Rub spice mixture over the top of the roast.
  6. Pour the white wine into the bottom of the roasting pan.
  7. Cover the pan and roast at 250°F, for 10 hours, occasionally basting with pan juices after about 5 hours.
  8. Uncover the pan for the last hour of roasting. If necessary, but usually not, add a bit of water to the pan.
  9. Remove the roast from the roasting pan and place it on a serving platter. Pull the roast into chunks.
  10. Skim the fat from the pan drippings. Drizzle the pan drippings over the meat.

Notes

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