Recipe courtesy of Michael Miller
Roasted Porchetta
- Level: Easy
- Total: 4 hr 30 min
- Prep: 30 min
- Cook: 4 hr
- Yield: ten 7-ounce servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 174
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 18 mg
- Sodium
- 124 mg
- Level: Easy
- Total: 4 hr 30 min
- Prep: 30 min
- Cook: 4 hr
- Yield: ten 7-ounce servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 174
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 18 mg
- Sodium
- 124 mg
Ingredients
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Directions
Special equipment:
butchers twine- Preheat the oven to 350 degrees F.
- Using a sharp knife, slice open the butt, following the fat cap, until you are able to roll it flat.
- Make a paste with the olive oil, garlic, fresh herbs, fennel seeds and zest. Take half of the salt and sprinkle the exposed inside of the butt. Do the same with half of the black pepper. Pour the herb paste onto the butt. Spread evenly into the meat. Roll the meat up back onto itself creating a large pinwheel of pork and herbs. Secure the roast together using butchers twine. Sprinkle the outside of the roast with the remaining salt and pepper. Place the butt onto a roasting rack inside of a roasting pan.
- Place the butt into the oven and cook for 3 1/2 to 4 hours, or until the inside is 140 degrees F. Let cool and slice.
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13 Reviews
charlieFebruary 5, 2023
3 1/2 hours!?!
Was 177 degrees at 2 1/2. Ruined. Thanks for ruining an expensive piece of meat.
Was 177 degrees at 2 1/2. Ruined. Thanks for ruining an expensive piece of meat.
Food Network UserDecember 25, 2022
This is the closest flavor I’ve found to what porchetta tastes like in Roma! I learned to make this dish IN Roma and have been chronically disappointed in the porchetta I’ve found here in the states. This is as close to authentic as I’ve found.
glaurianFebruary 2, 2019
I improvised with a rolled pork sirloin cut and made the recipie as is. Wow, was that good. Next time I'm going to dial back the fennel a hair and add a little more garlic and rosemary. If cooked to an internal temperature of 145, left to rest for 10-15 minutes, this recipie is the Bomb.
Use your oven temperature probe for an outstanding result.
mkossmanDecember 3, 2017
I used a pork shoulder and had the butcher take the bone out. I butterflied it as best i could - not easy! It turned out really good except WAY too salty, and I didn’t even use as much as this says. Salt as you normally would, don’t worry about the measurement. It also cooked much faster than it says here, so I over cooked it bit, unfortunately. Just watch the meat temp after about two hours and then check periodically...I think this recipe expects the roast to be much bigger/thicker than mine was. I made a gravy from the pan drippings that was awesome (a bit too salty again). All in all, very tasty!
Linda L.July 28, 2015
Fantastic recipe for porchetta, like it with the pork shoulder. Porchetta Louie sandwich - oil in pan, garlic, blanched rapini, pepper flakes, sweat , deglaze with beer, add the meat, rough chopped, chopped peperoncini, 3 cheeses, swiss, provel, gruyere, cover to melt... serve on ciabatta toasted roll ... I'm there!
SunshineMarch 13, 2015
This is very good. I made it with a pork picnic shoulder and cut off the skin first, There was only a thin layer of fat, but that was enough for us. I cut it up, seasoned and rolled and tied it two full days in advance I put it on a rack in the fridge, uncovered. It almost basically cured the pork, which was kind of neat. It did not take as long to cook as it said. I started at 350, as I was baking a cake and then reduced to 275 and it only took about 2.5 hours to get to 180. I thought the amount of seasoning would be too much but it was not. I found it to be slightly salty, however my husband said it was not salty. I would use less salt ( 3 Tbsp of kosher salt) and less oil ( 1/4 cup) as some of it just drizzled out anyway. I made a salad with red leaf lettuce, finely shredded cabbage (use a Y style potato peeler to shred it nice and fine or a mandolin if you have one, and a variety of other veggies including 2 cloves of crushed garlic, 1 tomato and Sweet red peppers, cucmber and sliced suffed olive, drizzled with EVOO and some Cherry vinegar- white balsamic would work as would a raspberry vinegar, some salt, pepper and oregano, some fresh ciabatta for a bun and piled meat with the sauce to which I had added some truffle oil to and the salad on top and it is so delicious!. Oh, also piled in some dill pickle slices. Still have lots more.
Chris K.March 7, 2015
The first time I made this my family freaked. To them it was the best roast experience we've had including standing rib. The flavor is amazing and this is now our new "Christmas" roast. It does make a tremendous meal so I froze half of what I made raw.
PS. I have since cooked the frozen roast and it too was amazing... Goes well with a good chianti and roast veggies.
winetime1May 5, 2014
How many pounds should the pork butt be before bone?
winetime1June 27, 2014
WAY too much salt in the paste
Linda Skipper RowlandApril 27, 2014
I was excited to find that this particular recipe was included, but disappointed to find that the ingredients that were cooked with the cheese to "finish" the sandwich weren't included. I can guesstimate the quantities on all the ingredients except one - the green leafy ingredient. I cannot understand what the chef is saying ... I think it ends in "ini" or "inni" but I cannot find it anywhere! Help! Please!
Food Network UserMay 1, 2014
Greetings from Dressel's Public House! So happy you are a fan of our recipe! The bitter greens that are on our Porchetta "Louie" sandwich are rapini, sometimes referred to as broccoli rabe.
carolinmarinMarch 31, 2014
We made this last night with roasted asparagus. My husband stuffed it with the herbs the day before so they would meld with the meat. The flavor is FANTASTIC!!! And so many options for leftovers. We served it with a sauce made from some of the drippings mixed with some figs in balsamic added into the sauce and oven roasted asparagus. This recipe is a keeper!
