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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Roast Pork Porchetta-Style
Roast Pork Porchetta-Style
(Porchetta)
 
 
Ingredients:
 
One 5 and 1/2 to 6-pound boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
2 tablespoons fennel seeds
1 tablespoon coarse kosher salt
2 teaspoons black peppercorns
1 teaspoon dried crushed red pepper
6 large garlic cloves, minced
2 tablespoons extra-virgin olive oil plus additional for brushing
1 cup dry white wine
1/2 cup chicken broth
 
Directions:
 
Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes.

Transfer seeds to spice mill and cool.

Add kosher salt, peppercorns, and dried crushed red pepper.

Grind to medium-fine consistency (not powder).

Place pork in 13 x 9 x 2-inch glass baking dish.

Rub garlic all over pork, then coat with spice mixture.

Loosely cover pork with waxed paper.

Refrigerate overnight.

Preheat oven to 450F.

Brush large rimmed baking sheet with olive oil.

Place roast, fat side up and coating intact, in center of sheet.

Drizzle evenly with 2 tablespoons olive oil.

Roast pork 30 minutes.

Reduce oven temperature to 300F.

Roast pork until very tender and thermometer inserted into center of pork registers 190F, about 3 hours 15 minutes longer.

Transfer pork to cutting board; reserve baking sheet.

Let pork rest 15 to 30 minutes.

Meanwhile, pour all pan juices into 2-cup measuring cup.

Spoon off fat that rises to top.

Place reserved baking sheet across 2 burners.

Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits.

Boil until wine mixture is reduced to 3/4 cup, about 4 minutes.

Add degreased pan juices and whisk to blend.

Pour pan sauce into small bowl (sauce will be thin).

Thinly slice roast.

Serve with sauce. 8 servings plus leftovers.
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