Porchetta

Hey y’all! I missed you. ¬†Gourmand and I just spent a wild few days in Miami (me) and Vegas (he). Too much to recap and cover this morning, so while we catch up and catch our breath here is a delicious recipe for one of my favorite dishes, Porchetta. Porchetta is a succulent and savory Italian pork roast flavored with fennel, sage and lemon rind. It pretty much cooks itself and makes for a tasty, effortless dinner for a large group.

Porchetta (serves 4-6)

4 lb pork shoulder, we used bone-in
3 long sprigs rosemary
6 sprigs thyme
20 sage leaves
1 tbsp lemon rind
1 tsp red pepper flakes
2 tbsp fennel seeds
salt and pepper
1/4 cup olive oil
1 cup dry white wine or vermouth.

Preheat the oven to 250F

Combine all of the herbs, spices and olive oil in a blender and puree until fully mixed. You can also use a mortar and pestle if you find yourself blender-less. Score the skin of the pork roast on all sides and rub the mixture into the roast. Make sure to cover all sides. Place the roast in a deep baking pan, skin side up. Roast for two hours and then add your wine or vermouth to the pan. Cook for another three hours, basting once per hour. Add more wine as necessary and when you find the pan beginning to dry up. When finished the meat should be tender and juicy. Remove from the oven and let cool. Cut into slices and serve.