For extra crispy skin, ensure the pork is as dry as possible before roasting. You can even pat it down with paper towels before applying the final oil rub. Don't skip the resting period. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Feel free to adjust the amount of red pepper flakes in the anchovy dressing to suit your spice preference. The rendered pork fat from the roasting process can be reserved and used for cooking other dishes, adding a rich and savory flavor.
Chef John's Porchetta
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PREP TIME20 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME9 hrs 45 mins
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SERVING6 People
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VIEWS103
This simplified porchetta, crafted from pork shoulder, delivers the classic Italian flavors in a more approachable format. Perfectly suited for sandwiches or as a flavorful main course, it's especially delightful when paired with crispy pancetta and a vibrant anchovy dressing.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol71 mg
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Fiber1 g
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Protein20 g
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Saturated Fat6 g
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Sodium1032 mg
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Sugar0 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Pork: Lay the pork roast on a clean work surface. Using a sharp knife, make a lengthwise cut about 1 inch from the edge, slicing down without cutting through the meat. Open the meat flat along the cut. Keep the knife parallel to the cutting board, and continue slicing to unroll the roast into a large, flat piece. Alternatively, ask your butcher to butterfly it for you. Once unrolled, make small slashes through any thick connective tissue to ensure an even thickness. (Approximately 15 minutes)
02
StepSeason and Roll: Drizzle the cut surface with 2 teaspoons of olive oil. Rub the oil into the meat, then generously season with 2 teaspoons of kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press the seasonings firmly into the meat with your hands. Roll up the pork roast tightly and tie it securely in several places with kitchen twine. (Approximately 10 minutes)
03
StepDry-Age: Place the tied pork roast on a rack set over a plate. Sprinkle the remaining 1 teaspoon of salt over the meat. Refrigerate the roast, uncovered, overnight to allow the skin to dry-age. (Approximately 12-24 hours)
04
StepSear and Roast: Preheat your oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place the roast inside. Rub the exterior of the meat with 2 teaspoons of olive oil. (Approximately 5 minutes)
05
StepBake and Rest: Bake in the preheated oven for 15 minutes to sear the outside. Then, reduce the oven temperature to 250 degrees F (120 degrees C) and continue roasting until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover the roast with foil and let it rest for 10 minutes before slicing thinly. (Approximately 1 hour 25 minutes)
06
StepPrepare the Anchovy Dressing: In a small bowl, mash the anchovy fillet. Add the red pepper flakes, white wine vinegar, and chopped Italian parsley. Stir to combine. (Approximately 5 minutes)
07
StepServe: Drizzle the anchovy dressing over the sliced porchetta and serve immediately. Enjoy!
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RECIPE REVIEWS
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Ella Greenfelder
Apr 5, 2025This recipe is amazing! The pork was so tender and flavorful, and the crust was perfectly crispy.
Macie Bernier
Feb 17, 2025Next time I'll try adding a bit of orange zest to the sauce as well.
Cara Batz
Feb 15, 2025The anchovy sauce is surprisingly good. Don't be afraid to try it!
Gregg Colepowlowski
Jan 14, 2025I used dried herbs instead of fresh, and it still turned out great.
Assunta Kilback
Nov 23, 2024I had some trouble finding a boneless pork shoulder, but my butcher was able to help me out.
Vada Walsh
Oct 14, 2024This is now my go-to recipe for porchetta. Thanks for sharing!
Hipolito Hamill
Aug 9, 2024The dry-aging step is totally worth it. The skin gets so crispy!
Odie Stroman
Jul 17, 2024I made this for a dinner party and it was a huge hit. Everyone raved about it!