Authentic Italian (Porchetta) Roast Pork
Porchetta (Porketta) is a common street food in northern and central Italy, usually served on a hard roll. For a main course, serve as you would a pork roast.
The aroma of a porchetta roasting cannot be beat. Porchetta can be a little spicy, so it is normally served in our area with mashed potatoes, which seems to cool it down a bit. Adjust the seasonings to your preference. A true porchetta would also include a small amount of red pepper flake, replacing some of the black pepper.
4 lbboneless pork butt roast
1 tsponion salt
1 tspgarlic salt
2 tspground black pepper, can use a small amount of red pepper for part of this (should be spicy, but not overpowering.)
3 tspdried parsley
2 tspfennel seeds
2 tspgarlic powder
How to Make Authentic Italian (Porchetta) Roast Pork
- Lay the pork roast in front of you horizontally. Cut the roast horizontally, starting on a long side, stopping 3/4" from the other side. Don't cut all of the way through. Lay meat open on your cutting board.
- Mix herbs and spices together in a small bowl. Generously coat inside of roast with half of the spice rub. Return meat to its original shape and rub outside of roast with second half of seasoning blend. Using kitchen string, tie roast back together securely every inch or so.
- Place in a medium-sized roasting pan. Add 1/2 cup of water, cover and bake for 40 minutes per pound at 325 degrees covered. I like to uncover during the last 10-15 minutes to brown a bit. Remove from oven, cover loosely with foil and let rest 10-15 minutes. Slice as you would a pork roast.
- ****There is quite a competition as to whose porchetta is the best and whose is the most "authentic". Some like it very peppery. (Think hot Italian sausage.) Some like it a little more mild. Feel free to adjust the seasonings to your personal taste. The spice blend varies from region to region, but this is the most commonly used one here.