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Porchetta Italiana

SUBMITTED BY: Richard

"This is a traditional Italian pork shoulder my mother taught me how to make. It is very flavorful as long as you put enough herbs and spices in it! The pork skin makes 'cracklin' and it is great! You can stuff the roast with many different spices and foods, variations to try are roasted red peppers, sausage, prosciutto, etc. Meateaters love this dish!"

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 6 pounds boned pork shoulder with skin intact, butterflied
  • 1/4 cup olive oil
  • 2 tablespoons salt
  • 2 tablespoons ground black pepper
  • 6 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup chopped fresh dill weed
  • 1/4 cup red wine
  • 3 tablespoons browning sauce

DIRECTIONS

  1. Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
  2. 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 for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).
  3. Paint the roast with browning sauce and bake the roast until it has internal temperature of 150 degrees F (65 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving. The internal temperature should be 160 degrees F (70 degrees C) at this time. Serve.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2003 by COOKINGMUM
We love this recipe. It is really flavourful, and we only used dried herbs. Also the cut of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2007 by VORCHA
Very easy to make and well-worth the little bit of planning to make it. Don't be tempted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2003 by ada
Cut the amount of salt in half. This recipe is very close to the Porchetta that is made in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 12, 2003 by STEPHEN L
I MADE THIS FOR MY FAMILY AND THAY ALL LOVED IT. IVE MADE IT TWO TIMES AND BVOTH TIMES IT CAME... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2003 by TAMVAN1
This Pork Roast recipe is awesome, I have served it a couple of times to guests and they... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2005 by JESSICA202
I think maybe I just don't like this cut of pork. But I wanted to give it a try. It was so... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2008 by MARCELLE2
Im sorry but this was not appetizing at all. My husband thought that was the worst cut of meat... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2008 by Naylynn
Wow! This was the best pork roast I have ever made. The flavor was great. My roast was tender... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2007 by katz
Im writting you all again, I was the review OVATION, Now Im telling you this I have made this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2004 by OVATION
Last year I made this for my family for x-mas and they just loved it, every year I try a new... MORE


 
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