Porchetta di maiale
- Cook Time2 hr
- Total Time2 hr
- Yield8 Servings
- 3 ¾ - 4 lbs. boneless pork shoulder roast, skin on
- 4 sprigs rosemary
- 2 teaspoons fennel pollen
- 5 cloves garlic, minced
- 1 ½ teaspoons salt
- 1 ½ ground black pepper
- 2 tablespoons extra virgin olive oil
- Kitchen twine
Pre-heat the oven to 375 degrees. Finely chop the rosemary and place in a small bowl. Add the fennel pollen, minced garlic, salt, and pepper and mix together with a spoon.
Score the skin of the pork in a diamond pattern with cuts that are about 1/8 inch deep. Lay the pork flat and make 10 or more cuts throughout the pork. Stuff the pork with about 1/3 of the herb mixture.
Roll the pork and tie together with kitchen twine by running the twine horizontally along the longer side of the pork and making a knot. Then, place the twine in the opposite direction and make a second knot. Repeat until all of the pork is tied.
Cover the skin with olive oil and rub with the remaining herb mixture.
Place the pork in a roasting pan and roast in the oven at 375 degrees for about 1 hour and a half, until the pork reaches an internal temperature of 156 degrees. Let the meat rest for 15 minutes then slice and enjoy!