Porchetta

Had to get some glamour shots of the porchetta! Slow roasted pork shoulder, marinated overnight in fennel, rosemary, sage, Omnivore Salt and olive oil covered in a cross hatched fat cap. This bb took over 24 hours to make and was DEVOURED in what seemed like minutes. A great dish to make for a holiday celebration or special gathering! Here’s what you need:

INGREDIENTS

5-6 Lbs skin-on bone-less pork shoulder, if skinless ask your butcher for a piece of pork skin/fat large enough to wrap
1/2 cup chopped fennel fronds
1/4 cup chopped fresh rosemary
2 Tbs chopped fresh sage
5 chopped garlic cloves
2 Tbs Omnivore salt (or mixture of salt, red pepper flakes, lemon zest and fennel seeds to your liking)
1/4 cup olive oil

*kitchen twine

INSTRUCTIONS

1. Add herbs, garlic and salt mixture into food processor and pulse until well combined. Add olive oil and pulse til combined.
2. Rub olive oil herb mixture all over pork shoulder (not on fat cap if still attached to pork shoulder)
3. Carefully roll pork shoulder into roast, so that fat is on the outside. Tie with Kitchen twine to keep it place. Loosely cover with aluminum foil and let marinate in fridge at least 6 hours, overnight for best results.
4. Remove pork from fridge 1-2 hours before cooking and bring to room temperature. Preheat oven to 450 degrees F
5. Bake pork shoulder on a simmer baking sheet or roasting pan. Cook at 450 for 35 minutes. Then lower heat to 280 degrees F and cook for 4 hours.
6. When done cooking let rest, cut into thin slices and serve with crusty breast, arugula, onions and aioli