Angela's Italian Recipe for 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 450°F. 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 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, 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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