Porchetta

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    6hrs 30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    578
based on 2 ratings

Often found in Italian villages on market day, this home adaptation uses a boned, skin-on pork shoulder. Quick to assemble, it needs a good 5-6 hours in the oven on low heat for a cracking outer skin and juicy interior. This recipe uses easier-to-find fennel seeds to stand in for the more traditional fennel pollen, crushed with lots of aromatic fresh sage, rosemary, and thyme. Be sure to make enough for sandwiches the next day!

recipe updated Sep 4, 2018

Ingredients

  • Pork shoulder icon
    Pork shoulder
    7⅛ cups
  • Fresh sage icon
    Fresh sage
    5g
  • Fresh rosemary icon
    Fresh rosemary
    5g
  • Garlic clove icon
    Garlic clove
    30g
  • Fresh thyme icon
    Fresh thyme
    5g
  • Fennel seeds icon
    Fennel seeds
    24g
  • Sea salt icon
    Sea salt
    10g
  • Black pepper icon
    Black pepper
    3g
  • Olive oil icon
    Olive oil
    2 tbsp
  • White wine icon
    White wine
    480ml

Tools

  • kCook icon Food processor
  • kCook icon Medium bowl
  • kCook icon Large roasting dish
  • kCook icon Small bowl
  • kCook icon Cutting board

Step preview

  1. Pre-heat
  2. Roll out pork shoulder onto a cutting board
  3. Score evenly
  4. Get a clean medium bowl
  5. Add fresh sage
  6. Add fresh rosemary
  7. Add peeled garlic clove
  8. Add fresh thyme
  9. Add fennel seeds
  10. Add sea salt
  11. Add freshly ground black pepper
  12. Chop until fine then set aside
  13. Transfer pork to large roasting dish
  14. Press two thirds of herbs into large roasting dish
  15. Roll
  16. Transfer the rest of herbs to large roasting dish
  17. Drizzle with olive oil
  18. Roast for 2h
  19. Get a clean small bowl
  20. Add white wine
  21. Transfer liquid to pork
  22. Roast for 4h
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