I’ve tried many from the San
Fransicso Farmer’s Market to Green City Market and every one I’ve tried has
been delicious. All of them however have been done on a Rotisserie.
This recipe is from Saveur and the Lardo cart in Portland. Owner Rick Gencarelli discovered
he had a passion for Porchetta while studying a group of old Italian men
consuming cheap white wine and smacking chunks of pork onto Italian bread.
Honestly, this
cooked up great in the oven. Just watch your cooking time when you put it under
the broiler.
Bon Appetit!
½
cup lightly packed rosemary leaves
½ cup lightly packed sage leaves
⅓ cup olive oil
3 tbsp. fennel seeds, lightly crushed
2 ½ tbsp. coarsely ground black pepper
1 tbsp. crushed red chile flakes
14 cloves garlic, thinly sliced
1 6–7-lb. skin-on pork shoulder, butterflied
Kosher salt, to taste
½ cup lightly packed sage leaves
⅓ cup olive oil
3 tbsp. fennel seeds, lightly crushed
2 ½ tbsp. coarsely ground black pepper
1 tbsp. crushed red chile flakes
14 cloves garlic, thinly sliced
1 6–7-lb. skin-on pork shoulder, butterflied
Kosher salt, to taste
8 ciabatta buns, split
Heat oven to 325°.
Combine rosemary, sage, ¼ cup oil, fennel seeds, pepper,
chile flakes, and garlic in a food processor, and process until a smooth paste
forms.
Unfold pork shoulder, skin-side down, on a cutting board,
season with salt, and spread evenly with herb paste; roll up shoulder, tie with
kitchen twine at 1″ intervals along length of shoulder, and rub with remaining
oil.
Transfer to a 9″ x 13″ baking dish, season with salt, and cover with foil; bake until an instant-read thermometer inserted into the pork reads 150°, about 1 hour 45 minutes to 2 hours.
Uncover and heat broiler to high; broil pork until skin
is browned and crisp and internal temperature reads 165°, about 15 minutes
more. Let rest for at least 30 minutes.
Meanwhile, make the gremolata:
Meanwhile, make the gremolata:
Combine ⅓ cup olive oil, 1 C lightly
packed parsley, ½ C hazelnuts, toasted, 1 tbsp. capers, 1 tbsp. hazelnut oil, 1
small shallot, thinly sliced, and zest and juice of 1 lemon in a food
processor, and process until a combined; transfer to a bowl and set aside.
For the aïoli:
For the aïoli:
Whisk 4 tbsp. capers, 2 tbsp. lemon juice, 2 egg yolks,
and 1 tbsp. water in a medium bowl until smooth. While whisking constantly,
slowly drizzle 1 Cup of oil until sauce is smooth. Season with salt and pepper,
and refrigerate until ready to use.
To serve, spread aïoli on tops of ciabatta buns and gremolata on bottoms of buns.
To serve, spread aïoli on tops of ciabatta buns and gremolata on bottoms of buns.
Thinly slice pork shoulder and divide among buns. Serve.