Roast Pork Italian Style
Indulge in the rich, savory essence of Italy with this succulent Roast Pork Italian Style recipe. Featuring a perfectly seasoned boneless pork shoulder infused with the bold flavors of garlic, fresh rosemary, fennel seeds, and a hint of crushed red pepper, this dish is elevated by a zesty touch of lemon and a splash of dry white wine. Slow-roasted to perfection, the pork develops a tender, juicy interior and a golden-brown crust that’s irresistibly aromatic. With only 20 minutes of prep time and simple yet impactful ingredients, this show-stopping main course is ideal for cozy family dinners or holiday feasts. Serve with roasted potatoes and a crisp green salad for an authentic Italian dining experience that’s both elegant and comforting.
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Recipe Information
Ingredients
- 4 pounds boneless pork shoulder
- 3 tablespoons olive oil
- 6 whole garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fennel seeds, crushed
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoon lemon zest
- 2 teaspoons sea salt
- 1 teaspoon black pepper, freshly ground
- 1 cup dry white wine
Instructions
Preheat your oven to 325°F (163°C).
Rinse the pork shoulder under cold water and pat it dry with paper towels. Lay it out on a clean surface.
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, crushed fennel seeds, red pepper flakes, lemon zest, sea salt, and black pepper to form a fragrant paste.
Using a sharp knife, make small incisions all over the surface of the pork shoulder. Rub the herb and garlic paste generously into the incisions and all over the pork.
Place the seasoned pork in a roasting pan, fat side up. Pour the dry white wine into the bottom of the pan.
Cover the roasting pan tightly with aluminum foil to lock in moisture, and roast in the preheated oven for 2.5 hours.
After 2.5 hours, remove the aluminum foil and increase the oven temperature to 375°F (190°C). Continue roasting for another 30 minutes or until the pork has a golden-brown crust and the internal temperature reaches 190°F (88°C).
Remove the pork from the oven and let it rest for 15-20 minutes before slicing. This step ensures the juices redistribute for maximum tenderness.
Slice the pork thinly and serve it with your favorite sides, such as roasted potatoes or a vibrant mixed green salad.
Nutrition Facts
Calories |
5166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.9 g | 520% | |
| Saturated Fat | 133.6 g | 668% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 5940 mg | 258% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 2.3 g | ||
| Protein | 329.2 g | 658% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 5466 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.
