Step 1

If using a bone-in roast, butterfly the pork shoulder by slicing it open and flattening it so you can roll it up later (or ask your butcher to do this). If using a boneless roast, it is already ready for rolling.

Step 2

In a small bowl, combine the chopped fennel fronds, rosemary, garlic paste, kosher salt, fennel seeds, and black pepper. Add the extra-virgin olive oil and stir to form a thick paste.

Step 3

Rub the seasoning paste generously on the inside of the pork shoulder (save a little bit for rubbing on the ends after it is tied). Massage the herbs and garlic into the meat to ensure full flavor. Roll the pork roast tightly, with the skin side on the outside. Use kitchen twine to tie the roast at regular intervals (once every few inches) to keep it securely rolled. Having an extra set of hands here is helpful!

Step 4

Let the tied roast rest in the uncovered refrigerator overnight. This will help dry out the skin for better crackling during roasting. It will still be good if you don’t have time for this step.

Step 5

Preheat your oven to 450˚F. If you refrigerated the meat- remove the porchetta from the refrigerator and let it come to room temperature for about 1-2 hours.

Step 6

Turn the roast seam side up and rub additional olive and salt all over the outside of the meat, even onto the exposed ends of the pork roast. Place the roast seam side down on a rack set over a roasting pan or baking tray. Pour 1 cup of water and optional white wine if using, inside the roasting pan, ensuring the liquid does not touch the roast.

Step 7

Once the oven is hot, place the porchetta in and roast for 1 hour. After the first hour, lower the temperature to 300°F  and continue roasting for about 2 more hours. Check the internal temperature in the center of the roast; when it reaches 165°F, remove the porchetta from the oven. It will keep cooking to 170°F after it rests. If desired, make a pan gravy with the drippings (not traditional, but delcious).

Step 8

Finish and rest: Losley cover the porchetta with aluminum foil to keep it warm while it rests. Allow the roast to rest for about 20-30 minutes to let the juices redistribute for carry-over cooking.

Step 9

Using a sharp knife, remove one or two pieces of the twine and slice the porchetta into thick rounds. Serve porchetta alongside roasted vegetables, crusty bread, or a fresh salad for a traditional Italian feast!