Recipe: Porchetta Sandwich


* 1 (3 3/4 to 4-pound) boneless pork shoulder (skin on, not tied)

* 20 fresh sage leaves

* 3 leafy sprigs fresh thyme, leaves removed

* 3 leafy sprigs rosemary, stemmed

* 2 garlic cloves, peeled and roughly chopped

* 2 tablespoons fennel pollen

* 1 1/2 teaspoons medium coarse sea salt

* 1 1/2 teaspoons freshly cracked black pepper

* 2 tablespoons extra-virgin olive oil

* 1/2 cup dry red or white wine

(Flavor Tip: Using white wine for basting creates a delicate sauce for this dish, whereas red wine provides a gamier flavor. I tend to choose based on what mood I’m in, or whatever I have kicking around the house.)


1. Heat oven to 250 degrees Fahrenheit.

2. With a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8-inch-deep cuts, about 1 inch apart.

3. Finely chop thyme, sage, rosemary and garlic together (you can do this by pulsing in a food processor, or by hand).

4. Place mixture in a small bowl.

5. Add fennel pollen, salt and pepper and stir together well.

6. With a paring knife, make about 10 incisions (about 1/2-inch deep) all over the pork.

7. Stuff with about 1/3 of the herb mixture.

8. Tie pork with kitchen twine.

9. Brush the oil over the skin, and rub all over with the remaining herb mixture.

10. Set pork in a roasting pan, fat-side up.

11. Roast for 2 hours.

12. Pour the wine over the pork and baste with the wine and accumulated juices.

13. Continue roasting, basting once every hour, until the skin is well browned and the meat is spoon tender, 2 1/2 to 3 hours more (internal temperature will be 170 to 180 degrees Fahrenheit).

14. Remove from oven. Let meat rest 15 minutes before slicing and serving.

Makes 6 servings.

Find more tasty recipes for your next tailgate.

Camille Ford has been in love with and playing football since the 2nd grade. A professional foodie for over 10 years, she has a passion for great eats, you-can-do-it recipes and community, making her a tailgate regular. Follow her exploits @CamiFord and on her website.


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