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Porchetta Italiana
Porchetta Italiana
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Total Time:
Marinate Italian-style roast with garlic, rosemary, and dillweed in wine for three days for a rich and flavorful dish.
Ingredients:
  • 6 pounds boned pork shoulder with skin intact, butterflied
  • 0.25 cup olive oil
  • 2 tablespoons salt
  • 2 tablespoons ground black pepper
  • 6 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 0.25 cup chopped fresh dill weed
  • 0.25 cup red wine
  • 3 tablespoons browning sauce
Instructions:
  • Massage the shoulder roast generously with salt and pepper, then with garlic, rosemary, and dillweed. Place the seasoned shoulder in a leakproof container, pour wine over it, cover tightly, and refrigerate for 3 days.
  • Take the meat out of the fridge and tie it into a uniform roll at one-inch intervals. Let it sit at room temperature for 45 minutes. Preheat the oven to 325°F (165°C).
  • Brush the roast with browning sauce and bake until it reaches an internal temperature of 145°F (63°C), estimating 30 minutes of cooking time per pound. Once done, remove from the oven, cover loosely with foil, and let it rest for 15 minutes before carving.

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