Sara Jenkins’ signature recipe from Porchetta in New York’s East Village.Ingredients
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 (I used more–like 3 to 4)
2 tablespoons fennel pollen
1 1/2 teaspoons medium coarse sea salt (I used more than this too; more like a tablespoon or two)
1 1/2 teaspoons freshly cracked black pepper
2 tablespoons extra-virgin olive oil
1/2 cup dry red or white wineInstructions
Heat oven to 250 degrees F.
Use a sharp knife to score the pork skin in a cross-hatch diamond pattern (I had my butcher do this, so I didn’t have to. Thanks Lindy & Grundy!)
Finely chop the sage, thyme, rosemary and garlic and stir it together with the fennel pollen, salt, and pepper.
With a paring knife, making 10 incisions (about 1/2-inch deep) all over the pork and stuff those slits with 1/3rd of the herb mixture. Tie the pork (I had my butcher do this too), brush oil all over the skin and rub the pork with the remaining herb mixture.
Set the pork in a roasting pan, fat side up, and roast for two hours. Pour the wine over the pork and baste with the wine and pork juices. 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 (the internal temperature should be between 170 and 180). Remove from the oven, turn the oven temp up to 500 degrees and return the pan to the oven just for a minute or two until the skin is extra crisp. Remove again and let the meat rest for 15 minutes before slicing and serving.
Preparation time: 20 minute(s)
Cooking time: 5 hour(s)
Number of servings (yield): 6
Source: The Amateur Gourmet