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.