Smoked Porchetta Shoulder Food
PORCHETTA PORK ROAST
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don't need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It's worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 12h
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Score skin and fat all over pork, taking care not to cut down to the meat.
- In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
- Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
- Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 11 grams, Sodium 777 milligrams, Sugar 0 grams, TransFat 0 grams
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- Place pork loin on a cutting board. Using a sharp knife, insert a knife into the lower portion of the loin, about a 3/4 inch from the cutting board. Slowly cut into the loin in a spiral motion maintaining the 3/4 inch thickness until the center is reached and the loin can be spread out flat.
- In a small food processor, combine all the remaining ingredients EXCEPT the olive oil and process until it mixture is finely ground. Place mixture in a small bowl and add the olive oil. Mix well to form a paste.
- Spread the paste mixture evenly all over the inside of the flattened pork loin. Roll up tightly and tie with twine every 2 inches.
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- Prepare your Roast. Roll the belly meat around the loin and remove any excess skin on top of the roast that will be overlapped by the belly. Pierce the belly skin all over with a sharp skewer or the tip of a paring knife. Flip the roast over, skin side down, and use the tip of a sharp knife to carefully butterfly open the loin roast. Then use your knife to cut a cross-hatch pattern into the flesh of the belly, about 1/2 inch thick.
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