Porketta Roast
Savor the irresistible flavors of Porketta Roast, a classic Italian-inspired dish that transforms a humble pork shoulder into a tender, herbaceous masterpiece. This recipe features a bold spice rub made with fennel seeds, fresh rosemary, thyme, sweet paprika, and a touch of crushed red pepper, all elevated by zesty lemon and aromatic garlic. Rolled and tied with care, the pork is slow-roasted to perfection, achieving a melt-in-your-mouth texture with a golden, flavorful crust. Ideal for gatherings or a hearty family meal, this show-stopping roast pairs beautifully with roasted potatoes or sautéed greens. With just 30 minutes of prep and a leisurely 4-hour roasting time, Porketta Roast is the ultimate centerpiece for any special occasion.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (boneless, skin on or off)
- 8 pieces Garlic cloves
- 2 tbsp Fennel seeds
- 1 tbsp Fresh rosemary (chopped)
- 1 tbsp Fresh thyme leaves (chopped)
- 1 tbsp Sweet paprika
- 1 tsp Crushed red pepper flakes
- 1.5 tbsp Kosher salt
- 1 tbsp Black pepper (freshly ground)
- 3 tbsp Olive oil
- 1 Lemon (zest only)
- 1 piece Kitchen twine
Instructions
Preheat your oven to 275°F (135°C).
Lay the pork shoulder flat on a clean cutting board, fat-side up. If it is in one piece, butterfly it by slicing open the thicker part of the roast to create an even slab of meat.
In a mortar and pestle or spice grinder, crush the fennel seeds coarsely.
In a small bowl, mix the crushed fennel seeds, chopped rosemary, thyme, sweet paprika, red pepper flakes, kosher salt, and black pepper. Add the lemon zest and olive oil to create a paste.
Peel and slice the garlic cloves into thin slivers. Using the tip of a sharp knife, cut small slits all over the pork shoulder and insert garlic slivers into the slits.
Rub the herb and fennel seed paste all over the pork shoulder, ensuring the entire surface is coated evenly.
Roll the pork tightly into a log shape, with the fat layer on the outside, and secure it with kitchen twine at 1-inch intervals.
Place the prepared porketta roast on a rack in a roasting pan. Insert an oven-safe meat thermometer into the thickest part of the meat, ensuring it does not touch the bone (if present).
Roast the porketta in the oven for 3.5 to 4 hours, or until the internal temperature reaches 190°F (88°C). This will ensure the pork is tender and easy to slice.
If a crispy crust is desired, increase the oven temperature to 450°F (230°C) for the last 15 minutes of roasting, but watch carefully to prevent burning.
Remove the roast from the oven and let it rest for at least 20 minutes before slicing. This allows the juices to redistribute and keeps the meat moist.
Slice the porketta into thick pieces and serve warm alongside your favorite sides such as roasted potatoes, sautéed greens, or a simple salad.
Nutrition Facts
Calories |
5041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.5 g | 524% | |
| Saturated Fat | 133.7 g | 668% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 3858 mg | 168% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 1.0 g | ||
| Protein | 332.0 g | 664% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5457 mg | 116% | |
*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.
