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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!"

RECIPE RATING:

Read Reviews (11)

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SERVINGS

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Servings
USMETRIC

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

What to Drink?
	sangiovese
	Italian Amaretto Margaritas

DIRECTIONS

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.
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).
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

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

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

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

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

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

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

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

Reviewed on May 21, 2009 by Naylynn

Wow! This was the best pork roast I have ever made. The flavor was great. My roast was tender... MORE

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

Reviewed on Jan. 26, 2009 by Ono Grinds Man

Just like we used to get up in the Iron Range of Northern Minnesota. MORE

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