PORCHETTA (ITALIAN ROAST PORK)

Porchetta (Italian Roast Pork) image

A tasty recipe from central Italy. Serve on a toasted crusty roll or with potatoes and spinach on the side.

Provided by vanny420

Categories World Cuisine Recipes European Italian

Time 5h35m

Yield 8

Number Of Ingredients 10

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Ingredients

20 leaves chopped fresh sage
2 cloves garlic, coarsely chopped
3 sprigs chopped fresh thyme
3 sprigs chopped fresh rosemary
2 tablespoons fennel pollen
1 ½ teaspoons sea salt
1 ½ teaspoons coarsely ground black pepper
1 (3 1/2) pound skin-on pork shoulder roast
2 tablespoons extra-virgin olive oil
½ cup dry white wine

Steps:

Preheat oven to 250 degrees F (120 degrees C).
Combine sage, garlic, thyme, rosemary, fennel pollen, salt, and black pepper in a small bowl.
Make ten 1/2-inch incisions all over the pork. Stuff the incisions with 1/3 of the sage mixture. Brush olive olive over the pork and rub on remaining 2/3 of the sage mixture. Transfer to a roasting pan.
Roast pork, skin-side up, in the preheated oven until golden, about 2 hours.
Pour wine into the roasting pan. Continue roasting pork, basting with wine at regular intervals, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours.
Let pork rest, covered in aluminum foil, for 10 minutes before slicing.

Nutrition Facts : Calories 312.3 calories, Carbohydrate 2.8 g, Cholesterol 78.2 mg, Fat 22.2 g, Fiber 0.5 g, Protein 21.3 g, SaturatedFat 7.4 g, Sodium 390.5 mg, Sugar 0.2 g