Name: Porchetta
Prep time: 20 min
Cook time: 3 h 20 min
Total time: 3 h 40 min
Ingredients: 1 (3-pound) boneless pork shoulder roast; 2 tablespoons olive oil; 1 tablespoon fennel seeds; 1 tablespoon ground black pepper; 1 tablespoon kosher salt; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; 4 cloves garlic, minced; Zest of 1 lemon; 2 tablespoons red pepper flakes (optional); 10-12 thin slices of prosciutto; Kitchen twine for tying the roast

Description

Porchetta is an Italian classic known for its fragrant herb stuffing and irresistibly crispy skin. The combination of fennel, rosemary, thyme, and garlic makes the pork deeply flavorful, while the prosciutto adds a layer of rich umami. Perfectly slow-roasted, this dish is a showstopper for any family gathering or special occasion. This savory pork roast is versatile and can be enjoyed in a variety of ways. Whether served with roasted vegetables, atop a crusty sandwich, or as the star of your holiday table, Porchetta brings a burst of flavor and tradition to your meal. The crispy crackling, along with the tender, juicy meat, creates a mouthwatering contrast that will have everyone coming back for seconds.

Ingredients

Scale

1 (3-pound) boneless pork shoulder roast
2 tablespoons olive oil
1 tablespoon fennel seeds
1 tablespoon ground black pepper
1 tablespoon kosher salt
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
4 cloves garlic, minced
Zest of 1 lemon
2 tablespoons red pepper flakes (optional)
10–12 thin slices of prosciutto
Kitchen twine for tying the roast

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Instructions

Preheat the oven to 275°F (135°C).
Lay the pork shoulder flat and score the skin in a cross-hatch pattern. Rub olive oil all over the pork.
In a small bowl, mix fennel seeds, black pepper, kosher salt, rosemary, thyme, garlic, lemon zest, and red pepper flakes. Rub the seasoning mixture all over the pork, pushing it into the scored areas.
Lay the prosciutto slices over the seasoned pork, covering it completely.
Roll the pork tightly into a roast, with the skin on the outside. Tie the roast securely with kitchen twine.
Place the roast on a rack in a roasting pan. Roast in the preheated oven for 3 hours, or until the internal temperature reaches 160°F (71°C).
Increase the oven temperature to 500°F (260°C) and roast for an additional 15-20 minutes, or until the skin is crispy and golden brown.
Let the porchetta rest for 15 minutes before slicing. Serve with roasted vegetables or on a sandwich.

Prep Time: 20 minutes
Cook Time: 3 hours 20 minutes