We're going to simplify traditional porchetta by making a smaller, simpler version using pork shoulder. It makes a great sandwich, especially topped with some fried, crispy pancetta.

Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
additional:
8 hrs 10 mins
total:
9 hrs 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Vinegar sauce:

Directions

Instructions Checklist
  • Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.

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  • Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.

  • Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.

  • Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.

  • Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.

  • Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.

Cook's Note:

Make a thin sauce from the pan drippings from the roast by adding a splash of water and stirring to dissolve the browned bits of food in the bottom of the baking dish. Dip crusty ciabatta rolls into the juices before assembling sandwiches.

To make sandwiches, pile thin slices of roast pork onto toasted and dipped ciabatta rolls with arugula and a drizzle of vinegar sauce.

Nutrition Facts

266 calories; protein 19.8g; carbohydrates 2.9g; fat 19.1g; cholesterol 71.4mg; sodium 1032.1mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/03/2015
What a delight this recipe was though I did cheat and had our butcher butterfly the meat. Added minced onions to the rub mixture and let it sit in the fridge for 2 days to dry-age. NOTE: It's important to the final dish to let the roast "rest" the appropriate amount of time after you pull it so the juices have a chance to absorb back into the meat. Glad I went ahead and made the vinegar sauce as it gave the roast that little something extra! Served with Amatriciana also from AR as the "primo or first course" of our dinner party. Rave reviews all around! Thank you Chef John. Read More
(16)

Most helpful critical review

Rating: 1 stars
10/21/2019
I hate chimmmmmpanzes Read More
(1)
34 Ratings
  • 5 star values: 24
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
07/03/2015
What a delight this recipe was though I did cheat and had our butcher butterfly the meat. Added minced onions to the rub mixture and let it sit in the fridge for 2 days to dry-age. NOTE: It's important to the final dish to let the roast "rest" the appropriate amount of time after you pull it so the juices have a chance to absorb back into the meat. Glad I went ahead and made the vinegar sauce as it gave the roast that little something extra! Served with Amatriciana also from AR as the "primo or first course" of our dinner party. Rave reviews all around! Thank you Chef John. Read More
(16)
Rating: 5 stars
10/10/2016
I am a chef John fan. Have made several of his recipes and have never been disappointed. The cooking instructions were perfect. I omitted some ingredients (I don't have fennel seed) and added some and I think it was fabulous. I had made chef Johns butternut squash soup earlier in the day (YUM) and had leftover fresh sage. I used olive oil, seasoned panko (just a dusting), Rosemary, garlic powder, fresh sage, prosciutto, and Parmesan reggiano for the filling. Rolled it up and lightly coated the top with the same and put strips of prosciutto on top. I think it was one of the best dishes I ever made. Read More
(8)
Rating: 5 stars
04/01/2014
The flavors of this dish are amazing. I followed most of the recipe as written, including the making the vinegar sauce. I'm a new cook so I couldn't imagine what that sauce would add to the taste. I almost left it out but was pleasantly surprised. We didn't have ciabatta rolls or pancetta so I used pretzel rolls and bacon. I'll make this again. Read More
(6)
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Rating: 5 stars
12/26/2015
Amazing!!! Just made this for Christmas dinner for my in laws. I looked like a cooking super star! Everyone was raving about how tender and tasty the pork was even though they never heard of porchetta before. I purchased a 6 pound pork roast and had the butcher butterfly the meat for me. The seasoning and flavors were perfect even though I forgot the orange zest. I did make a thin pan sauce from the drippings & served the pork with sautéed apples (also from AR) twice baked potato casserole (also from AR) steamed broccoli & say to green beans. A must make again thank you very much chef John. Read More
(2)
Rating: 5 stars
07/15/2018
I made this for Christmas Eve last year and it was a huge hit. My sister, who is a chef said it was amazing, and i totally agree. I had the butcher fillet the meat for me. It was so elegant looking and so delicious. I highly recommend this. Read More
(2)
Rating: 5 stars
09/11/2018
I always follow the recipe to the letter the first time, and this recipe doesn’t need any tweaking . I was so proud of myself! The video was very helpful in teaching technique. I loved it! Read More
(2)
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Rating: 5 stars
03/19/2017
I loved this recipe and will make it again. I was a little unsure of butterflying as I had never done that to a roast before. I started cutting and it opened like a book! I thought i would fall apart but it held its integrity and sliced beautifully. Read More
(2)
Rating: 4 stars
08/23/2014
This was very good. I think I got the wrong cut and it was a little too fatty but otherwise it was very tasty. I cut down on some of the spices a little since my family is not too big on some of them. Thanks! Read More
(1)
Rating: 5 stars
12/09/2015
MY #1 favorite dish! Read More
(1)
Rating: 1 stars
10/21/2019
I hate chimmmmmpanzes Read More
(1)
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