Pork Shoulder Porchetta Recipe - The Washington Post

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A 10-pound pork shoulder can cook down to about 4 pounds of meat, so don't worry about buying too large a roast.

The seasoning rub can be applied directly to the meat just before roasting, but it's better to let the seasoned meat refrigerate overnight. Most pork shoulders sold in the grocery store already have the skin removed, but this recipe begins with directions for its removal, just in case. A butcher can also do the job.

Serve with a salad and baked apples.

From cookbook author and pastry expert Nick Malgieri.

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Ingredients

measuring cup

Servings: 4 (plus leftovers)

Directions

  • Step 1

    Rinse the pork shoulder and pat dry with paper towels. If the meat has a layer of skin, position it skin side up on a cutting board and use a sharp paring knife to remove the skin: First slit the skin the length of the roast, then insert the tip of the knife between the skin and the layer of fat under it and slice away the skin. Continue cutting, turning the roast over if necessary, to remove all the skin on one side; repeat for the other half of the shoulder. Discard the skin unless you have a use for it.

  • Step 2

    Use the point of a sharp knife to score the entire surface of the meat and any remaining fat or membrane in a cross-hatch pattern (with lines a half-inch apart and a little less than a half-inch deep).

  • Step 3

    To make the seasoning rub, chop the rosemary very finely. Use a spice grinder or mortar and pestle to grind the peppercorns, fennel and coriander seeds and the crushed red pepper flakes, then combine them in a small bowl with the rosemary, garlic, salt and oil. Rub the seasoning mixture over the outside of the roast, making sure it penetrates the slashed areas.

  • Step 4

    If you have time before you roast the meat, wrap it in plastic wrap and refrigerate it overnight. Remove it from the refrigerator a couple of hours before roasting.

  • Step 5

    To roast, have ready a large roasting pan with an inset roasting rack. Position an oven rack in the lower third of the oven; preheat to 300 degrees.

  • Step 6

    Unwrap the roast and place it on the roasting rack. Slow-roast for about 40 minutes per pound; a 7-pound pork shoulder will take about 5 hours, and a 10-pound pork shoulder will take about 7 hours. While it is roasting, add a cup of water to the pan every 45 minutes, or more often if needed, to prevent the dripping juices and fat from burning. The pork is done when its internal temperature registers 175 degrees on an instant-read thermometer and the meat has started to pull away from the bone.

  • Step 7

    When the porchetta has finished roasting, transfer the pan to the stovetop (off the heat) and tent loosely with aluminum foil.

  • Step 8

    To carve, start at each corner at the front (flat) side of the roast and cut slices between 1/8 and 1/4 inch thick straight down, so that each slice is surrounded by a seasoned exterior. Serve warm or at room temperature.

  • Step 9

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    Nutritional Facts

    Per 8-ounce serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author and pastry expert Nick Malgieri.

    Tested by Jill Grisco.

    Published April 8, 2008

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