When I was growing up in Italy, porchetta was just as popular there as barbecue or burgers are in the States. In Spoleto, where my brother now has a house, there are these white porchetta trucks that park outside, and they just sit there and serve you porchetta by the kilo, or sliced to order, or in sandwiches. The pork is always perfectly cooked—tender and so flavorful. It’s so easy for a home cook to make it. Most of the cooking is hands-off. All you need is a few hours, some herbs and seasonings, a warm oven, and a hearty appetite.–Marc Murphy
LC Reason #4683 Why We Love Italy Note
There’s no shortage of reasons why someone would sono innamorato with Italy. We think we’re up to reason #4682 or so, actually. And yet the list grows longer and longer. Those amongst you who are keeping count, you’re going to want to include this porchetta recipe to the list seeing as it’s being described as “a beautifully seasoned, boldly spiced, highly aromatic, succulent, handsome chunk of pig.” Folks are also calling it “an exceptionally flavorful, moist, and tender pork roast,” and are saying “YES, I am making it as my second meat for Thanksgiving.” We’ll just consider it reason #4683.
- Quick Glance
- 25 M
- 1 D, 3 H
- Serves 8 to 12
IngredientsEmail Grocery List
Recipe Testers Reviews
I typically shy away from making pork unless it is in bacon form. This porchetta recipe might have changed my entire perception of the more humble cuts of pig, showcasing it as a shining star with endless variations. The result? A beautifully seasoned, boldly spiced, highly aromatic, succulent, handsome chunk of pig. And YES, I am making it as my second meat for Thanksgiving. The hardest part of the recipe for me personally was rolling the chunk of meat into a cylinder. Also, I confess I cheated and used store-brought stock. (I didn't think the little piggy shoulder would protest much.) I soaked some pita bread in the au jus left in the roasting pan and made sandwiches with it. You can always thicken the juices and serve them on the side. They're too flavorful to throw away.
This porchetta recipe makes an exceptionally flavorful, moist, and tender pork roast. The recipe was easy to follow and resulted in a wonderful roast that didn't fall apart. My roast was half the size called for (about 3 1/2 pounds), and it fed 6 of us with lots left over, so I'd say the full recipe could serve 12. I made the rub and let the roast sit for 23 hours in the fridge. I roasted it at 450°F for 40 minutes to get a good crust (it was still soft after 30 minutes) and then at 300°F for 2 hours and 50 minutes. After letting it rest for 20 minutes, I carved it and it was very tender, though it held up very well to slicing. We loaded up warm pita bread with thin slices of porchetta and some assorted pickled vegetables. Yum!
Delicious. I used a convection oven for the crisp part, which took 22 minutes, and a regular oven for finishing it, which took 3 hours.