A Simple Porchetta Recipe


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 Porschetta

My friend Taylor who blogs at English 101 gave me this porchetta recipe. It pretty much blew my mind so I asked her if I could put it on my blog because I wanted the world to have it. She originally suggested using a whole ham (referring to the cut of meat, not a cured ham), but I made it with an inexpensive shoulder roast and it was perfect for a small group of people.

Porchetta is a traditional Italian dish. It can be as fancy as an entire pig that has been deboned, stuffed with fennel, garlic and other herbs and roasted over a pit overnight, or as simple as this. There are many variations, but it is essentially a boneless roast pork dish that is seasoned with fennel and garlic and slowly roasted until it falls apart. Basically, Italian “pulled pork”.

While it isn’t difficult to make at all, it takes a day or two to brine and cook, so I consider it to be a special occasion type of dish. I love it during the holidays and especially like the idea of using it as the main dish at a non-traditional Thanksgiving dinner.

Porchetta
Serves 8
A delicious recipe for slow-roasted pork shoulder.
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616 calories
36 g
0 g
54 g
0 g
7 g
672 g
28306 g
31 g
0 g
45 g
Nutrition Facts
Serving Size
672g
Servings
8
Amount Per Serving
Calories 616
Calories from Fat 479
% Daily Value *
Total Fat 54g
83%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 39g
Cholesterol 0mg
0%
Sodium 28306mg
1179%
Total Carbohydrates 36g
12%
Dietary Fiber 0g
2%
Sugars 31g
Protein 0g
Vitamin A
1%
Vitamin C
14%
Calcium
8%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Brine
  1. 1 gallon filtered water
  2. 2 cups sea salt
  3. 2 cups maple syrup, honey or granular sweetener of your choice
For Roast
  1. Pork Shoulder Roast (ideally with the skin on)
  2. 1 cup lemon juice
  3. 2 cups olive oil
  4. 3 tablespoons coriander
  5. 3 tablespoons fennel
  6. 1 tablespoon black peppercorns
  7. 4 cloves garlic
Instructions
  1. Combine the ingredients for the brine in a pot, bowl or a cooler.
  2. Put the roast in the brine, making sure it is covered with liquid.
  3. Brine the roast for 24-48 hours. (Keep it in the refrigerator or in a cold cooler during this time. Don't get food poisoning!)
  4. When you are ready to cook the roast, score the skin (or just the fat) with a razor blade.
  5. Season the roast with salt and pepper and put it in a greased roasting pan.
  6. Cook it at 450 degrees until it browns. (Around 45 minutes)
  7. When it's brown, turn the temperature down to 250 degrees.
  8. Combine lemon juice, olive oil, coriander, fennel, pepper and garlic and pour over the roast.
  9. Cook the roast at 250 degrees for 6-8 hours (this will depend on the size of your roast) basting every hour.
  10. Roast is done when it can be cut with a fork.
beta
calories
616
fat
54g
protein
0g
carbs
36g
more
The Darling Bakers http://www.thedarlingbakers.com/

Click +1 below if you want to try this Porchetta Recipe!


 


About Kelley

Hi! I'm Kelley. Real foodie and crunchy mom to a teenager and a toddler. My husband and I live in Southern California.

Comments

  1. Diane, to further explain, the brine includes two cups of per sugar, and only so much of that soaks into the ham. The rest you flush down the sink.

  2. Drmrforman says:

    The recipe says coriander but doesn’t specify powder or seeds. I would usually just assume powder except the photo seems to show coriander and fennel seeds. Just wondering!

  3. We did this for Christmas dinner and it was fabulous! I will never buy porchetta powder or cook one any other way again!

  4. Are the grams of carbs and proteins reversed in the chart? It doesn’t make sense to have no protein, but that many carbs in a piece of meat..

  5. The nutrition information is done automatically through “Recipe Card” and is still in the beta stage, so I’d take it with a grain of salt ;)

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