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  • Time icon
    Total Time
    6hrs 30mins
  • Serves icon
  • Calories icon
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 Oct 8, 2019


  • Pork shoulder icon
    Pork shoulder
    7⅛ cups
  • Fresh sage icon
    Fresh sage
    2½ tbsp
  • Fresh rosemary icon
    Fresh rosemary
    1½ tbsp
  • Garlic clove icon
    Garlic clove
  • Fresh thyme icon
    Fresh thyme
    2⅛ tbsp
  • Fennel seeds icon
    Fennel seeds
    4 tbsp (24g)
  • Sea salt icon
    Sea salt
    1.5 tsp (10g)
  • Black pepper icon
    Black pepper
    1.5 tsp (3g)
  • Olive oil icon
    Olive oil
    2 tbsp (about 30ml)
  • White wine icon
    White wine
    2 cups (480ml)


  • 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 oven - 120°C
  2. Roll out pork shoulder onto a clean cutting board
  3. Score evenly
  4. Add fresh sage, fresh rosemary, garlic clove, fresh thyme, fennel seeds, sea salt and black pepper to a clean medium bowl
  5. Chop until fine then set aside
  6. Transfer pork to large roasting dish
  7. Press two thirds of herbs into pork
  8. Roll
  9. Transfer the rest of herbs to pork
  10. Drizzle with olive oil
  11. Roast - 2 hr, 120°C
  12. Add white wine to a clean small bowl
  13. Transfer liquid to pork
  14. Roast - 4 hr, 120°C
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