Porchetta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 – 6 pounds boned, butterflied pork shoulder with skin intact¼ cup olive oil2 tablespoons salt2 tablespoons black pepper10 cloves garlic, minced2 tablespoons chopped fresh rosemary¼ cup chopped fresh dill½ cup red wine
Oil the shoulder roast inside and out and rub with the salt and pepper.
Rub the garlic, rosemary and dill into the flesh.
Put shoulder into a leak-proof 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.
Preheat the oven to 325 degrees F.
Bake until cooked through, estimate about 30 minutes cooking time per pound.
Remove from oven, tent with foil and let stand for 15 minutes before carving.
**NI with a 5 lb shoulder**
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Rub the garlic, rosemary and dill into the flesh.
Put shoulder into a leak-proof 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.
Preheat the oven to 325 degrees F.
Bake until cooked through, estimate about 30 minutes cooking time per pound.
Remove from oven, tent with foil and let stand for 15 minutes before carving.
**NI with a 5 lb shoulder**
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 534.7
- Total Fat: 36.3 g
- Cholesterol: 136.1 mg
- Sodium: 96.4 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.1 g
- Protein: 46.0 g
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