Porchetta (Italian Roast Pork)

Pork shoulder is marinated with a blend of fresh sage, thyme, and rosemary and slowly roasted until tender in this Italian porchetta recipe.

• Preparation Time: 25 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 25 mins
• Calories: 312 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 250 degrees F (120 degrees C).

Step 2

Combine sage, garlic, thyme, rosemary, fennel pollen, salt, and black pepper in a small bowl.

Step 3

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.

Step 4

Roast pork, skin-side up, in the preheated oven until golden, about 2 hours.

Step 5

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.

Step 6

Let pork rest, covered in aluminum foil, for 10 minutes before slicing.