Porchetta-Style Roast Pork

Ingredients for Porchetta-Style Roast Pork

• 2 tablespoons fennel seeds

• 1 tablespoon coarse kosher salt

• 2 teaspoons black peppercorns

• 1 teaspoon dried crushed red pepper

• 1 (5 1/2- to 6-pound) boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact

• 6 large garlic cloves, minced

• 2 tablespoons extra-virgin olive oil plus additional for brushing

• 240ml dry white wine

• 120ml low-salt chicken broth

How to make Porchetta-Style Roast Pork

Stir fennel seeds in small skillet over medium-high heat until slightly darker in colour and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).

Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.

Preheat oven to 232°C. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in centre of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 149°C. Roast pork until very tender and thermometer inserted into centre of pork registers 88°C, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.

Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 180ml , about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).

Thinly slice roast. Serve with sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.