Food Everything+ Add
← All recipes

Sara Jenkins' Italian Porchetta

by Sara Jenkins
dinnerItalian
Cook: Cook: a few hours
Source: http://theitaliandishblog.com/imported-20090913150324/2015/1/27/sara-jenkins-italian-porchetta.html

Ingredients

produce
  • 2 clovesgarlic(peeled and roughly chopped)
  • 20sage(fresh)
  • 3 leafy sprigsthyme(fresh, leaves removed)
  • 3 leafy sprigsrosemary(stemmed)
protein
  • 1 4-poundpork shoulder(boneless, with the fat cap and skin still on)
pantry staple
  • 2 tbspextra-virgin olive oil
  • 1 ½ teaspoonssea salt(medium coarse)
  • 1 ½ teaspoonsblack pepper(freshly cracked)
other
  • 2 tbspfennel pollen

Instructions

  1. Score the skin of the pork shoulder.
  2. Stab the pork all over with a knife and insert a mixture of fresh herbs in the slits.
  3. Tie the roast up.
  4. Slow roast it for a few hours, basting it with white wine.
  5. Serve as a sandwich on buns, or serve with cooked greens and crispy potatoes.

My notes

If you can't find fennel pollen, swap out for dried fennel. Optional: Add a couple of tablespoons of lemon zest to the herbs for added flavor.