Porchetta
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Porchetta calories by ingredient
Introduction
Clear out some space in the fridge because this authentic Italian-style roast - rubbed with garlic, rosemary and dill - marinates in wine for three days before cooking. A spicy, tasty and extremely moist boneless pork roast is a delicious Christmas feast! Clear out some space in the fridge because this authentic Italian-style roast - rubbed with garlic, rosemary and dill - marinates in wine for three days before cooking. A spicy, tasty and extremely moist boneless pork roast is a delicious Christmas feast!Number of Servings: 10
Ingredients
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5 – 6 pounds boned, butterflied pork shoulder with skin intact
¼ cup olive oil
2 tablespoons salt
2 tablespoons black pepper
10 cloves garlic, minced
2 tablespoons chopped fresh rosemary
¼ cup chopped fresh dill
½ cup red wine
Directions
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.