Recipe

Italian Porchetta Recipe

	Cheryilyn / All my dishes 1 year, 9 months ago This is not authentic porchetta. The real deal is a boned young pig stuffed with its own seasoned liver, heart and kidneys and roasted on a wood fire. This is a very popular dish in Italy. But it takes hours and I have no need for a whole roast pig.... More Prep:30m Cook:170m Servings:5	Cheryilyn
	pork

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Ingredients

4-5 lb boneless pork shoulder, butterflied

Sea salt and fresh ground pepper

¼ C. extra virgin olive oil

1 large onion, thinly sliced

1 bulb fennel, fronds chopped and bulb thinly sliced

2 lb ground pork

2 T. fennel seeds

2 T. fresh ground pepper

1 T. chopped fresh oregano

1 T. chopped fresh rosemary

1 T. chopped fresh sage

6 cloves garlic, minced

2 eggs, beaten

4 med onions, halved

4 large potatoes, peeled and quartered

4-6 carrots, cut in 3rds

1 lb brussel sprouts

RUB

1 T. fennel seed

2 tsp dried Italian seasoning

1 tsp onion powder

1 tsp garlic powder

1 tsp fresh ground pepper

Directions

Have your butcher butterfly pork shoulder to 1” thickness.

Preheat oven to 350° F.

Sprinkle pork shoulder with salt and pepper and set aside.

In a sauté pan, heat olive oil. Add the onion and fennel bulb and sauté until lightly browned, about 10 min. Add ground pork, fennel seeds, pepper, oregano, sage, rosemary and garlic and cook, stirring constantly, about 10 min. Allow to cool. Add chopped fennel leaves and eggs and mix well.

Mix ingredients for rub.

Spread the meat mixture over pork and roll like a jelly roll. Rub the outside of roast with spice mixture. Tie with butchers twine and place in roast pan on top of halved onions. Place potatoes and carrots around roast. Add brussel sprouts for the last ½ hour. Place in oven and roast for 2 1/2 hours, until the internal temperature reaches 160° F. Remove and allow to rest for 10 min. Slice roast and serve with vegetables.

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Comments

mystic_river1 1 year, 9 months ago said:
WOW thank you!

wynnebaer 1 year, 9 months ago said:
Great post...:)

decobabe 1 year, 9 months ago said:
Remember that the skin and fat are really necessary to this wonderful thing. You can choose to NOT have crackling in your portion, but you need it for the cooking.

rdh14 1 year, 8 months ago said:
Fantastic post. Great for a Sunday Family meal.

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