Porchetta
Try this rich, savory pork roast that doesn't skimp on flavor! Porchetta offers a delectable, elegant meal that won't break the bank and feeds a crowd!
Ingredients
- 3 tbsp fennel seeds
- ½ c fresh rosemary leaves
- ¼ c fresh thyme leaves
- 12 garlic cloves
- ½ extra virgin olive oil
- Kosher salt & freshly ground black pepper
- 1 pork butt roast, boneless, trimmed 5-6 lbs.
- ¼ tsp baking soda
Instructions
- Grind fennel seeds in a spice grinder or mortar & pestle until finely ground. Transfer ground fennel to a food processor and add rosemary, thyme, garlic, 1 tbsp pepper, and 2 tsp salt. Pulse until finely chopped, about 10-15 pulses. Add oil and process until a smooth paste forms, 20 to 30 seconds.
- Using a sharp knife, cut slits into fat cap surface. Space slits 1 inch apart and do a crosshatch pattern. Do not cut into the meat. Cut roast in half along with the grain into 2 pieces.
- Working one roast at a time, turn roast on it's side so fat cap is facing away from you. Start 1 inch from the end of roast and make slits that start 1 inch from the top and stop 1 inch from the bottom being sure knife goes completely through. Repeat the length of each roast spaced 1-1.5 inches apart.
- Turn roast so that fat cap is facing down now and rub sides and bottom with 2 tsp salt. Work the salt into the newly made slits as well. Rub herb paste all over each roast and again work the rub into the slits. With fat cap facing up, use 3 pieces of twine per roast and tie into cyclinder shape.
- Combine 1 tbsp salt, 1 tsp pepper. and baking soda into a small bowl. Rub the salt mixture into fat cap and into the crosshatch pattern. Transfer roasts to a wire rack set in rimmed baking sheet lined with foil and refrigerate, uncovered, for at least 6 hours and up to 24 hrs.
- When ready to bake, adjust oven rack to middle position and heat oven to 325*. Transfer roasts, fat side up, to large roasting pan with at least 2 inches between roasts. Cover tightly with foil and bake until pork registers 180*, about 2-2.5 hrs.
- Remove pan from oven and increase oven temp to 500*. Remove roasts to a board or plate and discard liquid in pan. Line pan with fresh foil. Remove twine and return roasts to pan, directly on foil. Return the pan to the oven and roast for 20-30 minutes or until pork reaches 190*.
- Transfer roasts to a cutting board and let rest for 20 minutes. Slice into 1/2 inch thick slices. Serve & enjoy!
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