Roast Pork Shoulder Porchetta
Boneless pork shoulder rubbed with herbs and garlic, then rolled and roasted makes a simple, rich, and intensely flavored pork porchetta.
Prep Time 8 hours
Cook Time 3 hours
Total Time 11 hours
Servings 10 servings
- 5-6 lb boneless pork shoulder fat trimmed to 1/4 inch
- 4 tbsp fresh rosemary
- 2 tbsp fresh thyme
- 6 cloves garlic
- zest of one lemon
- 1/2 tbsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Open up the pork shoulder, fat side down. If the pork lays flat like an open book, proceed to the next step. If not, cut the pork out from the middle (where the bone was cut out) to either side of the roast. Make the cuts parallel to the counter and about half way through the thickness and stop a couple of inches from the edge of the roast.
Once the roast is prepared, puree all the seasoning paste ingredients in a food processor until finely chopped, or chop them together by hand. Rub the meat side of the roast with half of the seasoning paste. Then roll up the roast so the fat side is out and tie it with butcher's twine. Lay the roast on a plate or in your roasting pan and then rub the rest of the paste on the outside of the roast. Let the roast sit, covered, overnight in the refrigerator.
One hour before roasting, take the pork out of the refrigerator and let it warm to room temperature. Preheat the oven to 300F.
Put the roast in the oven and roast for 3 hours at 300F. Then increase the temperature to 450F and continue roasting for 30 minutes, or until the outside of the roast is browned and crispy.
Transfer the roast to a cutting board and let it rest for 15-20 minutes before slicing.
I have not had any luck with skin-on pork shoulders. When roasted, my skin ends up very tough and hard and impossible to eat, so I cut it off. If you know how to cook pork skin, leave it on, since the roast is very impressive with the skin on. If using the skin, score the skin at 1 inch intervals in a crisscross pattern.
You can make pork porchetta without butterflying the pork (or even using a boneless roast - though the cooking times will be longer for bone-in roasts). However, I like the seasoning swirled all the way through.
Not sure how to tie a roast? Here's a tutorial.
Apricot Bread Stuffing makes a great side for the pork roast.