Sat, 15 April 2017
Roast Pork Shoulder Porchetta style
Ingredients
1x 2-3kg piece of Pork Shoulder
4 tbsp. Fennel
3 tbsp. sea salt
2 lemon zest peels
Olive oil
2tsp Smoked Paprika
3 Bay Leaves
Bunch of rosemary
Bunch of thyme
300ml white wine
1 bulb of garlic
1 onion
1 carrot
Method.
Preheat oven to 220oC. Butterfly the Pork Shoulder, or get your butcher to do it. In a bowl or pestle and mortar, crush the fennel and salt, add the lemon zest and paprika and bay leaves. Season the meat with this mix and roll into one piece. Tie this with butchers twine and then rub the whole piece with olive oil.
Chop up the onion, carrot and garlic and spread on an oven tray. Add the herbs, place the pork on top and add the wine.
Place in the oven on a middle shelf and reduce the heat to 180oC. Cook for around 2 hours until the juice runs clear or when probed the temperature is over 70oC. Allow to rest for 15 minutes while you deglaze the pan to make some gravy.
