Porchetta At Home
- 1 (3 3/4 to 4 pound) boneless pork shoulder (skin on, not tied)
- 20 fresh sage leaves
- 3 leafy sprigs fresh thyme, leaves removed
- 3 leafy sprigs rosemary, stemmed
- 2 garlic cloves, peeled and roughly chopped
- 2 tablespoons fennel pollen
- 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
- Produce
- Leafy sprigs rosemary (3)
- Sage, fresh leaves (20)
- Meat
- (3 3/4 to 4 pound) boneless pork shoulder, boneless skin on (1)
- Cooking & Baking
- Black pepper, freshly cracked (1 1/2 teaspoons)
- Fennel pollen (2 tablespoons)
- Garlic cloves (2)
- Olive oil, extra-virgin (2 tablespoons)
- Sea salt, medium coarse (1 1/2 teaspoons)
- Beer, Wine & Liquor
- Red or white wine, dry (1/2 cup)
- Other
- 3 leafy sprigs fresh thyme, leaves removed
Preparation
Read recipe preparation on amateurgourmet.com
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Recipe Stats
Published November 14, 2011 (1 year ago).
35 people saved this recipe.
