Porchetta Italiana

Recipe View Prepare the Pork: Generously coat the inside and outside of the butterflied pork shoulder with olive oil. Rub the salt and pepper thoroughly into the flesh, ensuring even distribution. Next, massage the minced garlic, chopped rosemary, and dill weed into the pork, allowing the flavors to penetrate deeply. (5 minutes)

Recipe View Marinate: Place the seasoned pork shoulder in a leakproof container or a resealable plastic bag. Pour the red wine over and around the shoulder, ensuring it is well-coated. Seal the container tightly and refrigerate for at least 3 days, allowing the flavors to meld and the meat to tenderize. (72 hours)

Recipe View Prepare for Roasting: Remove the marinated pork shoulder from the refrigerator and allow it to come to room temperature for approximately 45 minutes. This will ensure more even cooking. Preheat your oven to 325 degrees F (165 degrees C). (50 minutes)

Recipe View Form the Roast: Carefully tie the pork shoulder at about 1-inch intervals using butcher's twine to create a uniform roll. This will help the roast cook evenly and maintain its shape. (10 minutes)

Recipe View Bake the Porchetta: Paint the exterior of the tied pork roast evenly with browning sauce to promote a rich, golden-brown color and enhance the crispness of the skin. Place the roast in the preheated oven and bake until the internal temperature reaches 145 degrees F (63 degrees C). Estimate approximately 30 minutes of cooking time per pound. (Variable, ~3 hours)

Recipe View Rest and Carve: Once the roast reaches the desired internal temperature, remove it from the oven. Tent it loosely with aluminum foil and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (15 minutes)

Recipe View Carve and Serve: Remove the butcher's twine and carve the porchetta into thin slices. Serve immediately and enjoy the crispy skin and flavorful meat.