(from ksox’s recipe box)
Source: Forno Bravo
Prep time: 20 minutes
Cook time: 400 minutes
Serves 6 people
Categories: pizza oven
- 1 large pork shoulder or Boston butt, boneless (8-12lbs+), skin on*
- 5 cloves of garlic
- 4 sprigs of rosemary or 3 Tablespoons dried rosemary
- 3 sprigs of thyme or 2 Tablespoons dried thyme
- 1/8-1/4 cup of wild fennel pollen**
- Black pepper to taste
- 1/8-1/4 cup (to taste) kosher or sea salt
- 2 cups white wine (I like Vernaccia di San Gimignano)
After making pizza in the oven …
- Score the pork skin in a diamond pattern with a sharp knife. Only cut the skin, not the meat. If using a large roast, butterfly it.
- Mix the herbs, salt and pepper in the chamber of a coffee or spice grinder and grind until the mixture looks like fluffy, herby snow. Crush and chop the garlic and add it to the salt/pepper/herb mixture. Don’t worry if it seems too salty; this is just a dry rub and the salt helps.
- Liberally rub the herb mixture over every part of the pork. Go nuts, and rub it in well.
- Roll the pork and tie it into a roast. Use this as an opportunity to apply more dry rub.
- Place the porchetta skin side up on the roasting rack and pour the wine into the drip pan.
- When the oven drops to 350 degrees F, add the pan and put on the door. Cook overnight (6+ hours). The final desired temperature is 180-190 degrees F in the thickest part of the roast. The finished texture should resemble pulled pork and the skin should be both crunchy and chewy.
- Let the roast cool slightly before slicing. If desired, strain the pan juices/wine for a simple sauce. Serve with rolls for the greatest pork sandwich ever, or serve sliced with sauce and side items.