Description
We’re going to simplify traditional porchetta by making a smaller, simpler version using pork shoulder. It makes a great sandwich, especially topped with some fried, crispy pancetta.
Ingredients
- 1 (2 1/2 pound) boneless pork shoulder blade roast
- olive oil
- 1 tablespoon kosher salt, divided
- 1 tablespoon freshly ground black pepper
- 2 tablespoons chopped fresh sage leaves
- 2 tablespoons chopped fresh rosemary
- 1 orange, zested
- 6 cloves garlic, minced
- 2 teaspoons fennel seeds, lightly crushed
- olive oil
- ½ anchovy fillet
- 1 teaspoon red pepper flakes, or to taste
- ¼ cup white wine vinegar
- ¼ cup chopped Italian parsley
Instructions
- Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat
- slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board
- continue to slice the roast open so you can unroll it into a large
- flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled
- make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
- Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt
- black pepper
- sage
- rosemary
- orange zest
- garlic
- and crushed fennel seeds. Press seasonings in firmly with your hand
- roll up the pork roast
- and tie the roast in several places with kitchen twine.
- Place the pork roast on a rack
- set the rack on a plate
- and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.
- Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
- Bake in the preheated oven until outside is seared
- 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C)
- about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
- Mash anchovy fillet in a small bowl and add red pepper flakes
- white wine vinegar
- and Italian parsley. Stir to combine. Serve drizzled on pork.
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 9 hrs 45 mins
Servings: 6