Slow roast porchetta

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• Goodman

  14 August 2010

  Goodman commented on this recipe

  5 out of 5 stars! I made this last weekend for an outdoor Sunday lunch - with new minted potatoes, and an array of fresh veggies from my garden. It was totally divinely delicious! We all ate too much and I have been asked for the recipe from my guests. I just wish that I had read the recipe correctly because I left the rind on the pork and took it off before carving which was a fiddle. I think I would have checked the porchetta after 2 - 2 1/2 hours if I had cooked it without the rind as I think this protected it and kept it beautifully moist.

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• Goodman

  14 August 2010

  Goodman commented on this recipe

  5 out of 5 stars! I made this last weekend for an outdoor Sunday lunch - with new minted potatoes, and an array of fresh veggies from my garden. It was totally divinely delicious! We all ate too much and I have been asked for the recipe from my guests. I just wish that I had read the recipe correctly because I left the rind on the pork and took it off before carving which was a fiddle. I think I would have checked the porchetta after 2 - 2 1/2 hours if I had cooked it without the rind as I think this protected it and kept it beautifully moist.

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• Goodman

  14 August 2010

  Goodman rated and commented on this recipe

  

  Ooops. I left my comment but forgot to rate it. 5 out of 5! It was delicious and very simple - apart from tying it up with the only thing that I had - some garden twine!

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• maryellen

  30 October 2012

  maryellen rated and commented on this recipe

  

  I made this on Friday and mixed the onion mixture in with some stuffing. I served it with roast potatoes, apple sauce and green vegetables. It was absolutely delicious and fabulous cold the next day. i added a bit of dried sage as well. The fennell flavour was delicious and really reminded me of the whole roast porchetta you find at Italian Markets. Irresistible. would definitely make again and it's great with a crowd.

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Ingredients

• 1 large onion , finely chopped
• 2 garlic cloves , crushed
• olive oil
• 2 tbsp fennel seeds
• 3 tsp ground cloves
• 3 bay leaves , shredded
• 1 rosemary sprig, finely chopped
• 2kg pork shoulder , boned, butterflied, de-rinded

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 3 hrs

Ingredients

• 1 large onion , finely chopped
• 2 garlic cloves , crushed
• olive oil
• 2 tbsp fennel seeds
• 3 tsp ground cloves
• 3 bay leaves , shredded
• 1 rosemary sprig, finely chopped
• 2kg pork shoulder , boned, butterflied, de-rinded

Per serving

624 kcalories, protein 59g, carbohydrate 4.7g, fat 41.2 g, saturated fat 14.2g, fibre 0.6g, salt 0.43 g

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