Porchetta Italiana Recipe - Allrecipes.com
Porchetta Italiana Recipe

Porchetta Italiana

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"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!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings


  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 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2003

We love this recipe. It is really flavourful, and we only used dried herbs. Also the cut of meat is not expensive. It is also easy and I just let it do it's own work sitting in the fridge. The marinating really makes this recipe. I halved the salt as was suggested. Caution, garlic lovers only.

Most Helpful Critical Review
May 27, 2008

Im sorry but this was not appetizing at all. My husband thought that was the worst cut of meat I ever made. Very Fatty. I also didn't like the idea of having it sit raw for 3 days!! It had a funny taste. Some people on the site liked it though so see for yourself. It just wasn't for us. We are Italian and never had a roast like this before. Sorry.

Dec 28, 2010

BE WARNED!!!...This is an authentic variation of the Porchetta....It is NOT nor was it ever intented to be a LEAN Healthy Roast! This most popular preparation in Italy, is most commonly made from an entire Pig or for smaller amounts just the Pork BELLY. It is intended to be a celebration of the Piggy in all it wonderful FATTY, FLAVORFUL, GOODNESS! ENJOY YOURSELF for once, you can go back to Carrot Sticks and Fat Free Yogurt tomorrow! BTW...450F for the first 30 minutes will yield a crispier skin and shallow Cross cuts, just through the skin, will make the roast pretty and easier to portion the tasty 'cracklin'. Happy New Year...JJ

Mar 06, 2007

Very easy to make and well-worth the little bit of planning to make it. Don't be tempted to cut the marinating time down in, it really makes the dish! The leftovers make divine sandwiches making it another reason to plan ahead to marinate it for 3 days.

Dec 07, 2003

Cut the amount of salt in half. This recipe is very close to the Porchetta that is made in the Abruzzi region of Italy, a specialty there.

May 21, 2009

Wow! This was the best pork roast I have ever made. The flavor was great. My roast was tender and moist. But I did cook it in a roasting bag because I was afraid I would dry it out. I also used a meat thermometer and made sure that I didn't over cook it. I took one reviewers suggestion and cut the salt in half just because I didn't want it to be overly salty. You can add it but you can't take it away. I'm glad I did because it was perfect. This is now my favorite pork roast recipe. UPDATE: Most of the time I only marinate this for 6-8 hours and it still has good flavor.

Dec 24, 2004

Last year I made this for my family for x-mas and they just loved it, every year I try a new theme but this year they wanted the same they liked it so SO MUCH. I is very good and I think fast due to its all preped 3 days before and the roast is cheap..

Oct 13, 2003

This Pork Roast recipe is awesome, I have served it a couple of times to guests and they always ask for the recipe. Very easy to make and if you plan ahead the three day marinading is well worth the effort.


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  • Calories
  • 582 kcal
  • 29%
  • Carbohydrates
  • 2.7 g
  • < 1%
  • Cholesterol
  • 153 mg
  • 51%
  • Fat
  • 44.2 g
  • 68%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 40 g
  • 80%
  • Sodium
  • 2112 mg
  • 84%

* Percent Daily Values are based on a 2,000 calorie diet.

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