Porchetta Italiana

    (21)
    3 days 3 hours 30 mins

    This is a traditional Italian pork shoulder my mother taught me how to make. It is very flavourful as long as you put enough herbs and spices in it! The pork skin makes 'cracklin' and it is great! You can stuff the roast with many different spices and foods, variations to try are roasted red capsicum, sausage, prosciutto, etc. Meateaters love this dish!


    20 people made this

    Ingredients
    Serves: 7 

    • 2.5-3kg boned pork shoulder with skin intact, butterflied
    • 1/4 cup (60ml) olive oil
    • 2 tablespoons salt
    • 2 tablespoons ground black pepper
    • 6 cloves garlic, minced
    • 2 tablespoons chopped fresh rosemary
    • 1/4 cup chopped fresh dill weed
    • 1/4 cup (60ml) red wine
    • 3 tablespoons browning sauce

    Directions
    Prep:30min  ›  Cook:3hr  ›  Extra time:3days marinating  ›  Ready in:3days3hr30min 

    1. Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
    2. Remove the meat from the refrigerator and tie it at about 2.5cm intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 165 degrees C (325 degrees F).
    3. Paint the roast with browning sauce and bake the roast until it has internal temperature of 65 degrees C (150 degrees F). Estimate 30 minutes cooking time per .5kg. Remove from oven, tent with foil and let stand for 15 minutes before carving. The internal temperature should be 70 degrees C (160 degrees F) at this time. Serve.

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    Reviews and ratings
    Global ratings:
    (21)

    Reviews in English (16)

    by
    34

    We love this recipe. It is really flavourful, and we only used dried herbs. Also the cut of meat is not expensive. It is also easy and I just let it do it's own work sitting in the fridge. The marinating really makes this recipe. I halved the salt as was suggested. Caution, garlic lovers only.  -  04 Feb 2002  (Review from Allrecipes US | Canada)

    by
    33

    BE WARNED!!!...This is an authentic variation of the Porchetta....It is NOT nor was it ever intented to be a LEAN Healthy Roast! This most popular preparation in Italy, is most commonly made from an entire Pig or for smaller amounts just the Pork BELLY. It is intended to be a celebration of the Piggy in all it wonderful FATTY, FLAVORFUL, GOODNESS! ENJOY YOURSELF for once, you can go back to Carrot Sticks and Fat Free Yogurt tomorrow! BTW...450F for the first 30 minutes will yield a crispier skin and shallow Cross cuts, just through the skin, will make the roast pretty and easier to portion the tasty 'cracklin'. Happy New Year...JJ  -  28 Dec 2010  (Review from Allrecipes US | Canada)

    by
    28

    Very easy to make and well-worth the little bit of planning to make it. Don't be tempted to cut the marinating time down in, it really makes the dish! The leftovers make divine sandwiches making it another reason to plan ahead to marinate it for 3 days.  -  08 Nov 2004  (Review from Allrecipes US | Canada)

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