720 minutes
A flavorful and aromatic pork roast with a crispy skin and tender meat, infused with a blend of herbs and spices.
Bone-in Pork Shoulder Roast, fat trimmed to 1/4-inch thickness
0 lb
Fennel Fronds, chopped
cups
Fresh Rosemary, chopped
cups
Fresh Sage Leaves, chopped
teaspoons
Garlic Clove, grated or mashed to a paste
each
Lemon, finely grated zest
each
tablespoons
teaspoons
teaspoons
teaspoons
1. Score the Pork
Start by scoring the skin and fat of the pork shoulder all over, being careful not to cut down to the meat.
2. Prepare Herb Mixture
Combine the chopped fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes, and black pepper in a food processor or mortar and pestle. Add the olive oil and blend or mash until a paste forms.
3. Marinate the Pork
Rub the herb mixture generously all over the pork. If using a boneless roast, tie it with kitchen string at 2-inch intervals. Place the pork in a large bowl, cover it tightly with plastic wrap, and refrigerate for at least 6 hours, preferably overnight.
4. Preheat and Roast
Take the pork out of the refrigerator and let it come to room temperature for about 1 to 2 hours. Preheat your oven to 450°F. Transfer the pork to a rimmed baking sheet and roast it in the oven for 35 minutes.
5. Reduce Temperature and Continue Roasting
Reduce the oven temperature to 325°F. Continue roasting the pork until a meat thermometer inserted into the thickest part reads 180°F, approximately 2 hours and 45 minutes to 4 hours.
6. Rest and Serve
Transfer the pork to a cutting board and let it rest for 15 to 30 minutes before serving. Enjoy your herb-crusted porchetta-style pork roast with family and friends!
Use a bone-in turkey breast and use sage, thyme, and a bit of citrus zest to give it a festive twist suitable for holiday meals.
Use a prime rib or ribeye roast and swap in thyme and horseradish, using a touch of Worcestershire sauce for a robust, English-inspired flavor profile.
Use a whole chicken and incorporate a blend of rosemary, sage, garlic, and lemon both under the skin and inside the cavity.
Use a boneless leg of lamb and incorporate mint and oregano into the herb mix, using Dijon mustard as a binder to create a Mediterranean variation.
Brush the roast with a balsamic reduction during the last few minutes of roasting for a sweet and tangy finish.
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