Porchetta-Style Pork Roast

Name: Porchetta-Style Pork Roast
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 3 lb boneless pork shoulder roast, butterflied; 2 tbsp chopped rosemary; 6 cloves garlic, minced; zest from 1 orange; 1 tsp dry sage or 2 tbsp fresh sage, chopped; salt and freshly ground black pepper to taste; olive oil as needed; few fresh cranberries, tangerines, 2 whole garlic bulbs (halved); cooking twine

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Prep Time: 20

Cook Time: 90

Total: 110

Servings: 6

Ingredients

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3 lb boneless pork shoulder roast, butterflied2 tbsp chopped rosemary6 cloves garlic, mincedzest from 1 orange1 tsp dry sage or 2 tbsp fresh sage, choppedsalt and freshly ground black pepper to tasteolive oil as neededfew fresh cranberries, tangerines, 2 whole garlic bulbs (halved)cooking twine

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Instructions

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Pat the pork dry on both sides and rub the top with a splash of olive oil.Season with salt and pepper generously. I used a tablespoon of salt and a tablespoon of freshly ground black pepper.Then cover on top with rosemary, sage, garlic and orange zest.Roll the porchetta-style pork roast and secure with cooking twine.Season the top of the roll with more salt and pepper and let it sit at room temperature for half an hour uncovered.Preheat the oven to 450 F.Place the porchetta-style pork roast with garlic bulbs on a slightly oiled baking dish and drizzle everything with more olive oil. Bake at the top of the oven for 20 minutes.Then reduce the heat to 260 F, add cranberries, tangerines and roast for another hour. Then cook under the broiler for 7 minutes.Let rest for 20 minutes before slicing. Serve immediately.