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My review
Porchetta Italiana
Richard
"This is a traditional Italian pork shoulder my mother taught me how to make. It is very flavorful as long as you put enough herbs and spices in it! The pork skin makes 'cracklin' and it is great! You can stuff the roast with many different spices and foods, variations to try are roasted red peppers, sausage, prosciutto, etc. Meateaters love this dish!"
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Ingredients
servings 582Original recipe yields 7 servings (6 to 8 servings)
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Directions
{{model.addEditText}} Print- Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
- Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).
- Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 1621 Ratings
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Most helpful positive review
12/28/2010
BE WARNED!!!...This is an authentic variation of the Porchetta....It is NOT nor was it ever intented to be a LEAN Healthy Roast! This most popular preparation in Italy, is most commonly made fro...
Most helpful critical review
5/27/2008
Im sorry but this was not appetizing at all. My husband thought that was the worst cut of meat I ever made. Very Fatty. I also didn't like the idea of having it sit raw for 3 days!! It had a fun...
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Newest
12/28/2010
BE WARNED!!!...This is an authentic variation of the Porchetta....It is NOT nor was it ever intented to be a LEAN Healthy Roast! This most popular preparation in Italy, is most commonly made fro...
2/4/2002
We love this recipe. It is really flavourful, and we only used dried herbs. Also the cut of meat is not expensive. It is also easy and I just let it do it's own work sitting in the fridge. T...
11/8/2004
Very easy to make and well-worth the little bit of planning to make it. Don't be tempted to cut the marinating time down in, it really makes the dish! The leftovers make divine sandwiches m...
2/20/2000
Cut the amount of salt in half. This recipe is very close to the Porchetta that is made in the Abruzzi region of Italy, a specialty there.
2/27/2008
Wow! This was the best pork roast I have ever made. The flavor was great. My roast was tender and moist. But I did cook it in a roasting bag because I was afraid I would dry it out. I also used ...
12/24/2004
Last year I made this for my family for x-mas and they just loved it, every year I try a new theme but this year they wanted the same they liked it so SO MUCH. I is very good and I think fast...
11/1/2002
This Pork Roast recipe is awesome, I have served it a couple of times to guests and they always ask for the recipe. Very easy to make and if you plan ahead the three day marinading is well worth...
3/21/2002
I MADE THIS FOR MY FAMILY AND THAY ALL LOVED IT. IVE MADE IT TWO TIMES AND BVOTH TIMES IT CAME OUT GREAT
5/27/2008
Im sorry but this was not appetizing at all. My husband thought that was the worst cut of meat I ever made. Very Fatty. I also didn't like the idea of having it sit raw for 3 days!! It had a fun...