Porchetta is considered an Italian classic that’s best served with bread. The meat packs more flavor than it looks and juices out a taste to die for. For a variation on taste, using white wine for basting creates a delicate sauce for this dish, whereas red wine provides a gamier flavor.
How To Make Porchetta
- 4 lb pork shoulder skin on, not tied,boneless
- 20 sage leaves fresh
- 3 leafy sprigs fresh thyme leaves removed
- 2 garlic cloves peeled and roughly chopped
- 2 tbsp fennel pollen
- 1 1/2 tsp medium coarse sea salt
- 1 1/2 tsp freshly cracked black pepper
- 2 tbsp extra-virgin olive oil
- 1/2 cup dry red or white wine
- Heat oven to 250ºF.
- With a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8-inch- deep cuts, about 1 inch apart
- Finely chop thyme, sage, rosemary, and garlic together (you can do this by pulsing in a food processor, or by hand).
- Place mixture in a small bowl, add fennel pollen, salt, and pepper and stir together well.
- With a paring knife, make about 10 incisions (about 1/2-inch deep) all over the pork and stuff with about 1/3rd of the herb mixture.
- Tie pork with kitchen twine, brush the oil over the skin, and rub all over with the remaining herb mixture.
- Set pork in a roasting pan, fat-side up. Roast for 2 hours. Pour the wine over the pork and baste with the wine and accumulated juices.
- Continue roasting, basting once every hour, until the skin is well browned and the meat is spoon tender, 2 1/2 to 3 hours more (internal temperature will be 170ºF to 180ºF)
- Remove from oven. Let meat rest 15 minutes before slicing and serving.