Directions
Butterfly the pork shoulder to create a continuous strip. Score the inside meat and the fat cap of the pork about ½ inch deep. Rub 1 teaspoon of the salt onto the outside and inside of the scored pork.
Place remaining 1 teaspoon of salt and the other ingredients, except for the olive oil, into the bowl of a food processor or into a blender. Blend until ingredients are pureed. With the blade still running, slowly pour olive oil into mixture to create a paste.
Apply the herb paste to the inside of the pork, working it into the scores.
Fold or roll and tie the pork with twine. Cover and refrigerate overnight or for up to two days.
When ready to cook, preheat oven to 250° F. Place the Porchetta in a roasting pan with the fat cap facing up and put it in the preheated oven. Cook until the internal temperature reaches 180°F, about 3 hours. Increase the temperature to 450°F to crisp the top of the Porchetta.
Watch carefully, and remove the Porchetta from the oven when desired crispness is achieved – you want the top to be brown and crunchy. Let the Porchetta roast rest for 15 minutes before slicing and serving.
Chef’s Narrative
A simplified version of the classic Italian pork dish. Roasting results in crispy skin and moist tender meat, while fresh herbs and fennel seeds provide plenty of traditional flavor.
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Ingredients
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1pork shoulder, 3-4 lbs
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2teaspoonsKosher salt, divided
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½teaspoonground black pepper
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3tablespoonsfresh thyme leaves
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3tablespoonsroughly chopped fresh rosemary
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10sage leaves
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6clovesgarlic
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2tablespoonsfennel seeds, crushed
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1teaspoonground mustard powder
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½teaspoonred chili flakes
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Zest of o1 lemon, 1 tablespoon
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¼cupolive oil
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