Feb 13, 2012
This tender and juicy Oven Roasted Porchetta stuffed with sage, rosemary and garlic is a show-stopping Sunday main dish.
5 to 6 pound boneless pork shoulder
2 tbsp. chopped sage
2 tbsp. chopped rosemary
4 tbsp. chopped Italian parsley
1 tbsp. fennel seeds, crushed
1 tsp. dried chili flakes, or to taste
5 garlic cloves, chopped or to taste
Olive oil, as needed
2 tbsp. white wine
Salt and freshly ground pepper, to taste
Ciabatta buns, for serving (optional)
Mustard, mayonnaise, fontina cheese, arugula, artichokes, roasted red peppers, for topping sandwich (optional)
Butcher's twine or kitchen string, for tying roast
Preheat oven to 400 degrees F.
For the herb paste: Add sage, rosemary, parsley, fennel seeds, dried chili flakes, garlic, 6 tbsp. olive oil, white wine, and salt and pepper in a bowl. Stir to combine. Set aside.
To butterfly the pork shoulder: Without slicing all the way through, slice pork in half horizontally and open it up like a book into one bigger piece. Massage herb paste into pork. Roll up pork and tie with butcher’s twine. Season and oil the outside of roast. Transfer to roasting pan.
Roast pork in 400 degree F. oven for 15 minutes. Reduce heat to 325 degree F. and continue to roast pork to medium well, or until internal temperature reaches 155 to 160 degrees F., about 1 1/2 to 2 hours, depending on thickness of roast. For an extra crispy outer skin, broil roast until skin is golden brown, about 3 to 5 minutes. Tent pork with foil and let rest for 15 to 20 minutes.
Slice porchetta. Serve as roasted main dish or serve in sandwiches, using ciabatta buns. Top the sandwich as desired, with mustard, mayonnaise, fontina, argula, roasted red peppers and/or artichokes.
Yield: 8 to 10 servings.