Slow Roasted Fennel Porchetta |
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Pork roasted in a low oven for 10 hours until it surrenders into tender deliciousness! Click here to read the entire article with step by step photos. |
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| Ingredients: | |||||||||||||||||||||||||||||||||
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1 5-6 pound boneless pork shoulder, butterflied so that you have a rectangle of even thickness Spice rub: 1.5 ounces fennel seeds, ground 1.25 ounces ground coriander 2 tablespoons sea salt 2 tablespoons coarsely ground black pepper Mix all spice rub ingredients together in a small bowl. Filling: 1/2 cup olive oil 6 cups thinly sliced sweet onions, such as Vidalia (from about 2 large onions) 4 cups fresh basil leaves 1 large bunch parsley, stems trimmed 1 cup fresh mint leaves Butcher’s twine |
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In a large saute pan, heat olive oil and add onions and basil, cooking over medium heat for about 10 minutes, until just softened. Cool slightly before continuing. Meanwhile, spread the spice rub on both sides of buterflied pork shoulder. Spread filling over pork. Top with parsley and mint. Starting at one short end of the pork shoulder, carefully roll the pork and stuffing into a log, tucking in any filling that escapes. Finish seam side down. Using Butcher’s twine, tie the roast in 2-inch increments to secure roast. Place some carrots and celery in a roasting pan (acting as a roasting tray) and the porchetta on top of that. Roast the porchetta in a 275 degree oven for 10 hours. Let rest 10 minutes. Break apart with a couple of forks; the meat will fall apart before your eyes. Serve with risotto and bitter greens, such as broccholi rabe. 8-10 entree servings Wondering what to do with any leftover Porchetta? |
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