Porchetta-Style Roast Pork

Ingredients for Porchetta-Style Roast Pork

• 2 cucharadas de semillas de hinojo

• 1 cucharada de sal kosher gruesa

• 2 cucharaditas de granos de pimienta negra

• 1 cucharadita de pimiento rojo triturado seco

• 1 (5 1/2- to 6-pound) boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact

• 6 large garlic cloves, minced

• 2 tablespoons extra-virgin olive oil plus additional for brushing

• 240ml de vino blanco seco

• 120ml low-salt chicken broth

Stir fennel seeds in small skillet over medium-high heat until slightly darker in colour and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).

Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.

Preheat oven to 232°C. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in centre of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 149°C. Roast pork until very tender and thermometer inserted into centre of pork registers 88°C, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.

Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 180ml , about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).

Thinly slice roast. Serve with sauce.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.