Categories: pizza oven

Ingredients

• 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)

Directions

1. After making pizza in the oven …

2. 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.
3. 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.
4. Liberally rub the herb mixture over every part of the pork. Go nuts, and rub it in well.
5. Roll the pork and tie it into a roast. Use this as an opportunity to apply more dry rub.
6. Place the porchetta skin side up on the roasting rack and pour the wine into the drip pan.
7. 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.
8. 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.

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