Pick up a delicious Porchetta Roast, made in-house at Daniels Gourmet Meats. This recipe is guaranteed to impress your dinner guests!

The leftover roast pork would make great pulled-pork sandwiches. Shred the meat and pile it on soft rolls with your favorite barbecue sauce and creamy coleslaw. You could also use the shredded meat as a delicious filling for burritos or enchiladas.

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Porchetta Roast
Course Main Dish
Servings
servings
Ingredients
  • 1 5 lb. Porchetta Roast Pick one up at Daniels Gourmet Meats
  • 6 large garlic cloves minced
  • 2 Tbsp. extra-virgin olive oil plus additional for brushing
  • 1 cup dry white wine Pinot Grigio would be a great choice
  • 1/2 cup chicken stock
  • 2 Tbsp. fennel seeds
  • 1 Tbsp. coarse kosher salt
  • 1 tsp. dried crushed red pepper
Course Main Dish
Servings
servings
Ingredients
  • 1 5 lb. Porchetta Roast Pick one up at Daniels Gourmet Meats
  • 6 large garlic cloves minced
  • 2 Tbsp. extra-virgin olive oil plus additional for brushing
  • 1 cup dry white wine Pinot Grigio would be a great choice
  • 1/2 cup chicken stock
  • 2 Tbsp. fennel seeds
  • 1 Tbsp. coarse kosher salt
  • 1 tsp. dried crushed red pepper
Instructions
  1. Preheat oven to 450°F.
  2. Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
  3. Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper.
  4. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
  5. Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
  6. Thinly slice roast. Serve with sauce.
Recipe Notes

Recipe from Epicurious.com

By | 2017-10-05T20:43:39+00:00 October 5th, 2017|Blog, Recipe|0 Comments