Arboretum's Sunday Suppers - Porchetta
easily done in the crockpot
Makes 6 servings
• 1 (3 3/4- to 4-pound) boneless pork shoulder (skin on, not tied)
• 20 fresh sage leaves
• 10 leafy sprigs fresh thyme, leaves removed
• 8 leafy sprigs rosemary, stemmed
• 2 garlic cloves, peeled and roughly chopped
• 2 tablespoons fennel seed, toasted and ground
• 1 1/2 teaspoons medium coarse sea salt
• 1 1/2 teaspoons freshly cracked black pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 cup dry red or white wine
Heat oven to 250ºF.
With a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8-inch- deep cuts, about 1 inch apart.
Finely chop thyme, sage, 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 paring knife, make about 10 incisions (about 1/2-inch deep) all over the pork and stuff with about 1/3rd of the herb mixture. Tie pork with kitchen twine, brush the oil over the skin, and rub all over with the remaining herb mixture.
Set pork in a roasting pan, fat-side up. Roast for 2 hours. Pour the wine over the pork and baste with the wine and accumulated juices. Continue roasting, basting once every hour, until the skin is well browned and the meat is spoon tender, 2 1/2 to 3 hours more (internal temperature will be 170ºF to 180ºF) Remove from oven. Let meat rest 15 minutes before slicing and serving.
easily done in the crockpot
Makes 6 servings
• 1 (3 3/4- to 4-pound) boneless pork shoulder (skin on, not tied)
• 20 fresh sage leaves
• 10 leafy sprigs fresh thyme, leaves removed
• 8 leafy sprigs rosemary, stemmed
• 2 garlic cloves, peeled and roughly chopped
• 2 tablespoons fennel seed, toasted and ground
• 1 1/2 teaspoons medium coarse sea salt
• 1 1/2 teaspoons freshly cracked black pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 cup dry red or white wine
Heat oven to 250ºF.
With a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8-inch- deep cuts, about 1 inch apart.
Finely chop thyme, sage, 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 paring knife, make about 10 incisions (about 1/2-inch deep) all over the pork and stuff with about 1/3rd of the herb mixture. Tie pork with kitchen twine, brush the oil over the skin, and rub all over with the remaining herb mixture.
Set pork in a roasting pan, fat-side up. Roast for 2 hours. Pour the wine over the pork and baste with the wine and accumulated juices. Continue roasting, basting once every hour, until the skin is well browned and the meat is spoon tender, 2 1/2 to 3 hours more (internal temperature will be 170ºF to 180ºF) Remove from oven. Let meat rest 15 minutes before slicing and serving.
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