Pork Roast - Porchetta style - ATK
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 serving Garlic, cooked (1 clove / serving) 3 tbsp Fennel seed 4 tbsp Rosemary 1 tsp Salt 1 tsp Pepper, black 38 oz Pork, fresh, shoulder, blade, boston (roasts), separable lean only, cooked, roasted 2 tbsp Thyme, ground 4 tbsp Extra Virgin Olive Oil
1. Cross Hatch cut fat cap (do not go into meat
2. Make flavor crust - Grind fennel in a "coffee grinder" or mortar & pestle. Put all dry ingredients in a food processor and pulse till smooth about 5 pulses. Add olive oil and whir until incorporated.
3. With sharp knife punch holes in meat (not fat cap).
4. Slather marinade mixture on 3 sides (again not fat cap).
5. Tie with string if need.
6. Wrap in plastic and refrigerate overnight. (see my tips)
7. In tight lidded Dutch oven cook roast at 350 for 90 minutes
8. Remove from oven, remove any liquid, raise heat to 500 degrees and roast uncovered for 20 minutes.
9. Remove from oven and LET REST FOR 25 MINUTES.
Serving Size: 3-4 ounces
2. Make flavor crust - Grind fennel in a "coffee grinder" or mortar & pestle. Put all dry ingredients in a food processor and pulse till smooth about 5 pulses. Add olive oil and whir until incorporated.
3. With sharp knife punch holes in meat (not fat cap).
4. Slather marinade mixture on 3 sides (again not fat cap).
5. Tie with string if need.
6. Wrap in plastic and refrigerate overnight. (see my tips)
7. In tight lidded Dutch oven cook roast at 350 for 90 minutes
8. Remove from oven, remove any liquid, raise heat to 500 degrees and roast uncovered for 20 minutes.
9. Remove from oven and LET REST FOR 25 MINUTES.
Serving Size: 3-4 ounces
Nutritional Info Amount Per Serving
- Calories: 309.1
- Total Fat: 21.4 g
- Cholesterol: 91.5 mg
- Sodium: 329.7 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 1.2 g
- Protein: 26.5 g
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