Porchetta-Style Roast Pork |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day ahead, as the pork has to marinate overnight. Ingredients:
2 tablespoons fennel seeds |
1 tablespoon coarse kosher salt |
2 teaspoons black peppercorns |
1 teaspoon dried crushed red pepper |
1 5 1/2- to 6-pound boneless pork shoulder (boston butt), excess fat trimmed with thin layer left intact |
6 large garlic cloves, minced |
2 tablespoons extra-virgin olive oil plus additional for brushing |
1 cup dry white wine |
1/2 cup low-salt chicken broth |
Directions:
1. Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
2. Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
3. Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
4. Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
5. Thinly slice roast. Serve with sauce.
6. Test-kitchen tip: The leftover roast pork would make great pulled-pork sandwiches. Shred the meat and pile it on soft rolls with your favorite barbecue sauce and creamy coleslaw. You could also use the shredded meat as a delicious filling for burritos or enchiladas.
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