Porchetta Italiana recipe
All Recipes World Cuisine Recipes European Italian
Ingredients
- 6 pounds boned pork shoulder with skin intact, butterflied ¼ cup olive oil 2 tablespoons salt 2 tablespoons ground black pepper 6 cloves garlic, minced 2 tablespoons chopped fresh rosemary ¼ cup chopped fresh dill weed ¼ cup red wine 3 tablespoons browning sauce
Nutrition Info
- 582.4 caloriescarbohydrate: 2.7 gcholesterol: 153 mgfat: 44.2 gfiber: 0.6 gprotein: 40 gsaturatedFat: 14.5 gservingSize: -sodium: 2112.2 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Porchetta Italiana
Directions
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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.