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slow-roasted pork shoulder

6 servings

At her New York City restaurant, Porchetta, Sara Jenkins serves up porchetta sandwiches as they do in Italy: simple slices of the tender, succulent meat, crispy bits and all, on a good, crusty roll. In her book, Olives & Oranges, co-written by La Cucina Italiana food editor Mindy Fox, Jenkins offers a recipe that lets home cooks approximate her porchetta by cooking boneless pork shoulder for a long time at low heat. To read more about Sara and her restaurant, look here.

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Ingredients

20 fresh sage leaves
3 fresh thyme sprigs, leaves only
3 fresh rosemary sprigs, leaves only
2 garlic cloves, coarsely chopped
2 tablespoons wild fennel pollen (see note)
1 1/2 teaspoons medium-coarse sea salt
1 1/2 teaspoons coarsely ground black pepper
1 (3 3/4- to 4-pound) boneless pork shoulder (with skin, not tied)
2 tablespoons extra-virgin olive oil
1/2 cup dry white or red wine

Instructions

Heat oven to 250º.

Finely chop sage, thyme, rosemary and garlic together (you can do this by pulsing in a food processor or by hand). Place mixture in a small bowl, add fennel pollen, salt and pepper, and stir together well.

With a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8-inch deep cuts 1 inch apart. With a paring knife, make about 10 incisions (about 1/2 inch deep) all over the pork and stuff with about 1/3 of the herb mixture. Tie pork into a compact roast with kitchen twine, brush oil over skin and rub all over with remaining herb mixture.

Set pork skin side up in a roasting pan. Roast for 2 hours.

Pour wine over pork and baste with wine and accumulated juices. Continue roasting, basting once every half hour, until skin is well browned and the meat is spoon-tender, 2 1/2 to 3 hours more.

Remove from oven and let meat rest 15 minutes before slicing and serving.

Note: Wild fennel pollen can be purchased at specialty markets or zingermans.com. You can also buy Sarah's own spice blend; look here for details.

Photo by G. Giraldo

June 2010

keywords:

porchetta, sara jenkins, pork, sandwich, panini

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I just visited the shop over the 4th of July weekend and the sandwich was delicious. Well seasoned meat (almost too salty) accompanied by crunchy bits of skin made this sandwich one of the best I have ever had. I am now inspired to make porchetta for the next family gathering.

Posted: July 06, 2011 12:20 by ttnelson
I have been using a very similar recipe for pork shoulder. In my opinion, the the key rules are to (1) use the Boston Butt cut of meat, it's much more moist and flavorful to begin with, (2) try to use fresh fennel seeds, I grow my own and it makes a big difference, (3) I also use more garlic as well. The result is full of flavor. Coincidentally, I'm from Abruzzo as well. I was there recently and had porchetta from a street vendor. It was very fatty. I like mine better.
Posted: March 24, 2011 14:44 by Nunziatina
This is the first recipe for Porketta that I've seen using so much sage!! Also, I use crushed fennel seeds with great results. FYI
Posted: February 18, 2011 10:12 by fitfood
I have not yet tried this recipe but just looking at it makes me think how "Americanized" it appears. Just look at the portion! No meal I ever ate anywhere in Italy provided such a large amount of any course, regardless of the number of courses. That thing looks huge. I will try the recipe because it sounds so wonderful but I assure you, I will serve much smaller portions to go along with other offerings.
Posted: February 17, 2011 14:30 by VTPaulo
I've had the Porchetta in Italy and this is close. It is better served hot. The second time I cut back (1/2'd) on the amount of Fennel Pollen. It was a little too much the first time. Loved it and will continue to make it.
Posted: February 12, 2011 15:48 by rpparisi
I was born in Abruzzo and make porchetta quite often. We do not add wine. We want the skin to be crisp and crunchy. I buy the pork shoulder and debone it myself. I add a dry peperoncino, wild fennel powder, squashed garlic with skin on, salt and pepper. When served, everyone runs for the skin. http://www.casa-giardino.blogspot.com
Posted: October 25, 2010 18:48 by Casalbordino
Looks like a good recipe to me. Although I'm partial to my nonna's who was from Abruzzo. She was noted for her porchetta. Looks like the Americans finally caught up
Posted: September 19, 2010 11:09 by vastese
This is directed to abruzzo, I respect your opinion however can you please tell me what the difference that you have found is? I would like to know what else can be incorporated into this recipe to make it more savory. I have my own recipe for this type of dish and am always looking to improve!
Posted: August 10, 2010 11:43 by Italiana
Contrary to what abruzzo has to say, this recipe is absolutely outstanding. I made this for my wife and four of our friends and it was universally love at first bite! Very easy to make and worth every bit of the small of the effort. I did make one substitution of grinded fennel seed in place of the fennel pollen and as far as I can tell it did not do the recipe any disservice.
Posted: July 25, 2010 20:30 by bigtyme535
I've had porchetta all over italy, including lazio, toscano, abruzzo, and the porchetta at this restaurant is pretty shabby--nothing like the real thing. even on its own terms the version she serves is bland and absurdly over-rated.
Posted: July 02, 2010 11:27 by abruzzo