| Level: | Intermediate |
| Total: | 6 hr |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 garlic cloves
- 1/4 cup fresh oregano leaves
- 1/4 cup fresh parsley leaves, more for garnish
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage leaves
- 2 to 4 jarred anchovies
- 1/2 cup mild giardiniera, drained
- 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- Zest and juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 1 (4 to 5 pound) boneless pork shoulder, fat cap intact
- Lemon wedges, for garnish
Instructions
- Preheat the oven to 275 degrees F.
- To make the rub, put the garlic in the food processor and pulse to get it started. Add the oregano, parsley, thyme, sage, anchovies, and giardiniera, salt and pepper, lemon zest and juice. Pulse together. Add the oil and pulse some more until it forms a paste.
- To butterfly your pork, place the meat fat cap side down on your cutting board. Using a super sharp knife, slice the pork lengthwise parallel to the counter, starting about an inch above the fat cap. Slice along the meat so that it unrolls as you cut along. Try to cut it so that the meat touching the counter as it unrolls is uniformly thick. Make smaller slashes in any thicker spots.
- Season the pork with salt and pepper. Rub the herb-anchovy mixture all over the inside of the pork. Roll it up and, using butcher’s twine, tie it very tightly about every two inches. Score any visible fat in a crosshatch pattern and season the outside with salt and pepper. Place the pork onto a roasting rack in a roasting pan, fat cap side facing up. Pour 1 cup of water in the bottom of the pan to keep the drippings from burning.
- Roast until super fork tender and “pullable” and the internal temp registers 200 degrees F, about 4 1/2 to 5 hours. Take out and let rest for at least 20 minutes.
- Pour the liquid and renderings from the roasting pan into a small saucepan and simmer over medium heat until slightly reduced. Season to taste.
- Either pull or carve the roast—your preference. I like to carve it so you can see the stuffed interior. Place on a platter, garnish with plenty of parsley, and serve with the pan sauce and fresh lemon wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 533 |
| Total Fat | 42 g |
| Saturated Fat | 13 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 34 g |
| Cholesterol | 137 mg |
| Sodium | 659 mg |
Reviews
Made this exactly as written and would give it a 10 ⭐️. The only change I did was the gravy. Did a typical slurry with the drippings and was amazing! Thanks Jeff
Blah! Followed recipie and not tasty at all…make Giadas version. Much better!
I love this version of Porchetta, it’s flavorful, easy, and I’ll be doing Porchetta like this from now on. Thanks, Jeff!
This turned out soooo good. Everyone raved about it. The cream sauce that they added on the show really complimented the pork. Nice to fix then put in the oven and forget about it. We will make this again!
So, in the ingredients list the pork is not there? This is using boneless pork shoulder? What size? I didn’t see the episode
Just watched the show and I can’t wait to make this for Christmas dinner! I’m giving it 5 stars because I love pork shoulder roast and all of the ingredients in this recipe! And I will be making Alex’s suboise sauce with it!
Add Alex’s soubise sauce like on the show