Porchetta Pork Roast
Updated Jan. 22, 2025
- Total Time
- 4 to 5 hours, plus marinating
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1(7- to 8-pound) bone-in, skin-on pork shoulder roast, or a 6- to 7-pound boneless roast, fat trimmed to ¼-inch thickness
- ¼cup chopped fennel fronds
- ¼cup chopped fresh rosemary
- 2teaspoons chopped fresh sage leaves
- 5garlic cloves, grated or mashed to a paste
- Finely grated zest of 1 lemon
- 1½tablespoons kosher salt
- 1teaspoon fennel seed
- ¾teaspoon red pepper flakes
- ½teaspoon black pepper
- ¼cup extra-virgin olive oil
Nutritional analysis per serving (10 servings)
506 calories; 36 grams fat; 11 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 42 grams protein; 783 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Score skin and fat all over pork, taking care not to cut down to the meat.
- Step 2
In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. 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.
Private Notes
Comments
Recipe directs placing on a rimmed baking sheet. But video shows a deep roasting pan. Which one gets the best results?
I made this for my wife's birthday and it was perfect for a large gathering with no work on the day of the feast, the marinade being prepared the day before. I had to buy a lot of fennel to get enough fennel fronds, so the vegetable accompaniment was David Tanis's Fennel al Forno, also prepared ahead early in the day. The fennel gratin went into the hot oven when the roast came out and baked while it was resting, so a perfect meal came to the table with no distraction after the guests arrived!
Made this with a skin-on/bone-in pork shoulder last night for a dinner party. It is easy, juicy, and it smelled divine while cooking. I read the reviews by others and lowered the temp to 250 after the initial 450. Low and slow is good for this cut of meat. 180 seems like a high internal temp for the meat but it's apparently a magic number for fat/connective tissue to work their magic. Guests raved.
Made this for my husband's birthday dinner last night. My family stood around and picked at the yummy cracklins on top as it was resting. They couldn't resist. I followed the directions exactly and the result was amazing. Can't wait for the leftovers tonight.
Absolutely amazing!!!
9.3 pound deboned roast took 4 hours to just reach 180F. Doubled the marinade and rubbed 1/3 of it on bone side before tying it up and rubbing the rest into the scored skin. Delicious. Only question / complaint is that some of the crackling was almost too hard to chew. Is that normal? Also was not really fall apart tender so maybe another 30-40 minutes would be good, and maybe covered with foil to soften some of the cracklings? Will try again this summer.
Advertisement