Prepping Porcetta

Seasoned, rolled, ready for roasting.  The prepped pork shoulder will sit over night in the fridge.  It will be roasted tomorrow night.  With days of sandwiches to follow.  There is half  a notion to make the focaccia rolls instead of going out to the local bakery.  We will see which method wins.

Traditionally porchetta has fennel seed in the rub.  I was not able to locate any in my spice drawer.  Orange zest was substituted.  It will add a nice acidic zing to this fatty cut of meat.

Pre-heat the oven to 425˚F.  This high temp can and should be adjusted during the cooking process.

  • Orange, zested
  • Rosemary 2 sprigs minced
  • Mint 2-3 sprigs minced
  • Sage 1 small bunch minced
  • Garlic 2 cloves minced
  • Olive oil 1/2c
  • Butcher’s Twine

All told there should be 1/2 a cup of herb rub. The ingredients can be combined in a blender  for ease of production or chopped by hand.

The hunk of shoulder meat should be butterflied.  Once it is lying flat season well with salted and pepper.  Rub the herb mix into all the nooks and crannies.  Tightly roll the shoulder together.  Tie the roast with butter’s twine.  Season the outside of the roast.  It can be roasted immediately.

Serve with polenta, lentils, and/or roasted vegetables.  The herb rub can be adjusted for the season.  Basil and lemon would be a delightful mix in the summertime.


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