Richard's Italian porchetta

    3 days 3 hours 25 min

    Ideal for a big family celebration but you'll need to make this in advance for best results. The pork should marinate for three days before cooking. The pork skin makes fantastic crackling! You can stuff the roast with roasted red peppers, sausage, etc.

    27 people made this

    Serves: 8 

    • 3kg (6lbs) boneless pork shoulder, skin intact, butterflied
    • 2 tablespoons olive oil
    • 2 tablespoons salt
    • 2 tablespoons ground black pepper
    • 6 cloves garlic, minced
    • 2 tablespoons chopped fresh rosemary
    • 1 teaspoon fresh dill, chopped
    • 2 fl oz red wine
    • 3 tablespoons soy sauce

    Prep:25min  ›  Cook:3hr  ›  Extra time:3days marinating  ›  Ready in:3days3hr25min 

    1. Oil the pork shoulder inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dill into the flesh. Put shoulder into a leakproof container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
    2. Remove the meat from the fridge and tie it at about every 2.5cm intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 165 degrees C/Gas Mark 3.
    3. Roast the pork shoulder until it has internal temperature of 65 degrees C. That's an estimated 30 minutes cooking time per pound. Remove from oven, cover loosely with foil and let stand for 15 minutes before carving.

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    Reviews in English (16)


    We love this recipe. It is really flavourful, and we only used dried herbs. Also the cut of meat is not expensive. It is also easy and I just let it do it's own work sitting in the fridge. The marinating really makes this recipe. I halved the salt as was suggested. Caution, garlic lovers only.  -  04 Feb 2002  (Review from Allrecipes US | Canada)


    BE WARNED!!!...This is an authentic variation of the Porchetta....It is NOT nor was it ever intented to be a LEAN Healthy Roast! This most popular preparation in Italy, is most commonly made from an entire Pig or for smaller amounts just the Pork BELLY. It is intended to be a celebration of the Piggy in all it wonderful FATTY, FLAVORFUL, GOODNESS! ENJOY YOURSELF for once, you can go back to Carrot Sticks and Fat Free Yogurt tomorrow! BTW...450F for the first 30 minutes will yield a crispier skin and shallow Cross cuts, just through the skin, will make the roast pretty and easier to portion the tasty 'cracklin'. Happy New Year...JJ  -  28 Dec 2010  (Review from Allrecipes US | Canada)


    Very easy to make and well-worth the little bit of planning to make it. Don't be tempted to cut the marinating time down in, it really makes the dish! The leftovers make divine sandwiches making it another reason to plan ahead to marinate it for 3 days.  -  08 Nov 2004  (Review from Allrecipes US | Canada)