Serves: 4 Cups
Ingredients:
- 4 Pound Boneless Pork Shoulder / With Skin Not Tied
- 20 Fresh Sage Leaves
- 3 Fresh Thyme Sprigs / Leaves Only
- 3 Fresh Rosemary Sprigs / Leaves Only
- 2 Tablespoons Wild Fennel Pollen
- Kosher Salt
- Freshly Ground Pepper
- Olive Oil
- 1/2 Cup Dry White Wine
Directions:
Heat oven to 250º
Finely chop sage, thyme, rosemary and garlic together (you can do this by pulsing in a food processor or by hand). Place mixture in a small bowl, add fennel pollen, salt and pepper, and stir together well.
With a sharp knife, score pork skin in a crosshatch diamond pattern, making ⅛-inch deep cuts 1 inch apart. With a paring knife, make about 10 incisions (about 1/2 inch deep) all over the pork and stuff with about ⅓ of the herb mixture. Tie pork into a compact roast with kitchen twine, brush oil over skin and rub all over with remaining herb mixture.
Set pork skin side up in a roasting pan. Roast for 2 hours.
Pour wine over pork and baste with wine and accumulated juices. Continue roasting, basting once every half hour, until skin is well browned and the meat is spoon-tender, 2 1/2 to 3 hours more.
Remove from oven and let meat rest 15 minutes before slicing and serving.
Print recipe: Slow Roasted Pork Shoulder Porchetta
