Porchetta, Roast Pork Shoulder Recipe

| August 8, 2012 | 4 Comments
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This Porchetta recipe is a great use for a pork shoulder or pork butt. I fell hard for porchetta after having the porchetta sandwich at the amazing Porchetta restaurant in the East Village in NYC. Then I got Anne Burrell’s cookbook, Cook Like A Rockstar, and right there was a recipe for Porchetta. yum.

I like Anne Burrell, her book, and her approach to life; down to earth like GardenFork, no pretension, just being who she is.

We were recently at the Brooklyn Flea in Brooklyn, NY and Porchetta was selling pork sandwiches and they were awesome.

Our Porchetta Recipe is based on those that have come before us, like Porchetta’s recipe here, and Anne’s recipe in her cookbook.

We bought a deboned picnic shoulder from our local butcher for this recipe. You could remove the bone yourself, but your local butcher can do it in about 2 minutes, and its fun to watch too. We did not score the pork skin, but that is a classic method when making porchetta, it makes more of the skin crackling, if you know what I mean. We used a mix of white wine and chicken broth cooking the vegetables and basting the pork, but you can use what you got and it will be fine.


Have you made porchetta? what is your favorite pork shoulder recipe? let us know below!



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Category: Articles, Cooking - Recipes

Comments (4)

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  1. Tonia Moxley says:

    Wonderful recipe, and quite easy, really. Thanks, Eric. One thing I would probably do is score the skin on the diagonal, and criss-cross the scores to let the skin get a little crispier, allow more seasoning in and let the fat render more. But just a suggestion.

  2. Noriko says:

    woohoo! This looks so yummy. I tried roast pork before but it comes out dry… almost always. Yours wasn’t dry because it had skin and wine, I guess. White wine sounds really good. I will totally do that. By the way, we have a sage bush in our back yard. I never move it, though. I cut it down to the ground every spring and it comes back like a bush, huge bush. I never water.

  3. Riccardo says:

    Looks like a nice, easy recipe. One thing, though, and I hope this doesn’t sound nit-picky! Porchetta is pronounced ‘porketta’. The ‘ch’ in Italian is pronounced as a hard C (or K, which they don’t have in Italian). Just think of Chianti. Or bruschetta(!)

  4. Valentine says:

    When and where does the chicken broth go?

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