Porchetta-Style Roast Pork
A succulent Italian-inspired roasted pork shoulder seasoned with aromatic fennel seeds, garlic, and spices. This slow-roasted dish yields tender, flavorful meat with a delicious pan sauce made from white wine and chicken broth.
Ingredients
- •2 tablespoons fennel seeds
- •1 tablespoon coarse kosher salt
- •2 teaspoons black peppercorns
- •1 teaspoon dried crushed red pepper
- •1 piece boneless pork shoulder
- •6 cloves garlic cloves
- •2 tablespoons extra-virgin olive oil
- •1 cup dry white wine
- •½ cup low-salt chicken broth
Cooking Instructions
- 1.
Stir fennel seeds in small skillet over medium-high heat until slightly darker in color 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).
5 min
- 2.
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.
720 min
- 3.
Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
225 min
- 4.
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 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
10 min
- 5.
Thinly slice roast. Serve with sauce.
5 min
