Porchetta Pork Roast | Recipe Cart

Name: Porchetta Pork Roast | Recipe Cart
Ingredients: 1 (7- to 8-pound) bone-in, skin-on pork shoulder roast, or a 6- to 7-pound boneless roast, fat trimmed to 1/4-inch thickness; 1/4 cup chopped fennel fronds; 1/4 cup chopped fresh rosemary; 2 teaspoons chopped fresh sage leaves; 5 garlic cloves, grated or mashed to a paste; Finely grated zest of 1 lemon; 1 1/2 tablespoons kosher salt; 1 teaspoon fennel seed; 3/4 teaspoon red pepper flakes; 1/2 teaspoon black pepper; 1/4 cup extra-virgin olive oil

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Experience the flavor of slow-roasted Porchetta Pork Roast with fennel and rosemary, perfect for large gatherings. Recipe by Melissa Clark.

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Ingredients

1 (7- to 8-pound) bone-in, skin-on pork shoulder roast, or a 6- to 7-pound boneless roast, fat trimmed to 1/4-inch thickness
1/4 cup chopped fennel fronds
1/4 cup chopped fresh rosemary
2 teaspoons chopped fresh sage leaves
5 garlic cloves, grated or mashed to a paste
Finely grated zest of 1 lemon
1 1/2 tablespoons kosher salt
1 teaspoon fennel seed
3/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil