Italian Porketta
Succulent, herbaceous, and bursting with classic Italian flavors, Italian Porketta is a show-stopping centerpiece for any meal. This recipe starts with a seasoned boneless pork shoulder, lovingly rubbed with a vibrant blend of garlic, crushed fennel seeds, fresh rosemary, thyme, parsley, and zesty lemon. Slowly roasted to perfection, the tender and juicy pork is imbued with aromatic herbs and spices, while a touch of red pepper flakes adds a subtle hint of heat. Expertly tied for even roasting, this low-and-slow classic results in melt-in-your-mouth meat with a crisp, golden crust. Perfect for family dinners or holiday celebrations, Italian Porketta pairs beautifully with roasted vegetables, crusty Italian bread, or even a fresh green salad. Elevate your next meal with this rustic, oven-roasted pork dish that captures the heart of Italy in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 lbs Pork shoulder (boneless)
- 6 cloves Garlic cloves (minced)
- 2 tbsp Fennel seeds
- 2 tbsp Fresh rosemary (chopped)
- 2 tbsp Fresh thyme leaves
- 1 cup Fresh parsley (chopped)
- 2 tbsp Olive oil
- 1.5 tbsp Kosher salt
- 2 tsp Black pepper (freshly ground)
- 1 tsp Crushed red pepper flakes
- 1 whole lemon Lemon zest
Instructions
Preheat your oven to 300°F (150°C).
Pat the pork shoulder dry with paper towels and set it aside.
In a small skillet over medium heat, toast the fennel seeds for about 2 minutes until aromatic. Transfer them to a mortar and pestle or spice grinder and crush them lightly.
In a small mixing bowl, combine the minced garlic, crushed fennel seeds, rosemary, thyme, parsley, olive oil, kosher salt, black pepper, red pepper flakes, and lemon zest. Mix well to form a coarse paste.
Rub the garlic-herb paste all over the pork shoulder, ensuring an even coating on all sides.
Roll the pork shoulder tightly into a cylindrical shape and tie it with kitchen twine at 1-inch intervals to hold its shape during roasting.
Place the seasoned pork shoulder in a roasting pan or on a rimmed baking sheet, fat side up.
Roast the pork in the preheated oven for approximately 3.5–4 hours, or until the internal temperature reaches 190°F (88°C) and the meat is fork-tender.
Once cooked, remove the porketta from the oven and let it rest for 15–20 minutes before slicing.
Serve the Italian Porketta hot with your favorite sides, such as roasted vegetables or crusty Italian bread.
Nutrition Facts
Calories |
4968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 395.3 g | 507% | |
| Saturated Fat | 131.8 g | 659% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 3900 mg | 170% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 3.8 g | ||
| Protein | 338.3 g | 677% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 962 mg | 74% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 7483 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
