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

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A succulent piece of meat that's basted with flavor and aroma before roasted to perfection that is an Italian classic.
10 mins
5 hrs
5 hrs 10 mins


  • 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.

Nutrition Facts

Calories: 349kcal | Carbohydrates: 4g | Protein: 36g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 723mg | Potassium: 661mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 3mg