Porchetta
From jo_jo_ba 16 years ago
- 180 minutes to make
- Serves 10
Clear out some space in the fridge because this authentic Italian-style roast - rubbed with garlic, rosemary and dill - marinates in wine for three days before cooking. A spicy, tasty and extremely moist boneless pork roast
Ingredients
- 5 – 6 pounds boned, butterflied pork shoulder with skin intact shopping list
- ¼ cup olive oil shopping list
- 2 tablespoons salt shopping list
- 2 tablespoons black pepper shopping list
- 10 cloves garlic, minced shopping list
- 2 tablespoons chopped fresh rosemary shopping list
- ¼ cup chopped fresh dill shopping list
- ½ cup red wine shopping list
How to make it
- Oil the shoulder roast inside and out and rub with the salt and pepper.
- Rub the garlic, rosemary and dill into the flesh.
- Put shoulder into a leak-proof container and pour the wine in and around the shoulder.
- Cover tightly and place in the refrigerator to marinate for 3 days.
- Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature.
- Preheat the oven to 325 degrees F.
- Bake until cooked through, estimate about 30 minutes cooking time per pound.
- Remove from oven, tent with foil and let stand for 15 minutes before carving.
The Rating
Reviewed by 3 people-
Oh be still my heart, this is something I have to make, I love pork roast, and sounds fantastic!!!
shirleyoma
in Cove loved it
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Omg- i love it TOO much! Got my 5
greekgirrrl
in Long Island loved it
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