Recipe by Chef John
"We're going to simplify traditional porchetta by making a smaller, simpler version using pork shoulder. It makes a great sandwich, especially topped with some fried, crispy pancetta."
Watch video tips and tricks
1 (2 1/2 pound)
boneless pork shoulder blade roast
kosher salt, divided
freshly ground black pepper
chopped fresh sage leaves
chopped fresh rosemary
fennel seeds, lightly crushed
red pepper flakes, or to taste
white wine vinegar
chopped Italian parsley
The blade roast was a great cut for this recipe. I didn't use the orange zest but did use most of the spices. Very easy to cut, roll & tie. I oven-roasted it in a cast iron skillet. The porchetta was super tender but not overly juicy. Didn't make the sauce and just ate the porchetta as is.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Porchetta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 172
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See Chef John’s simple, savory take on classic stuffed porchetta.
See how to make an herb-rubbed, garlic-studded pork shoulder roast.
Pork is simmered in crème fraiche and broth until impossibly tender.