Porchetta Shoulder Roast with Spicy Chimichurri Recipe | Bon Appetit
7/15/2019
Ingredients
Porchetta
- 2 tablespoons chopped oregano
- 2 tablespoons chopped rosemary
- 2 tablespoons chopped sage
- 2 tablespoons fennel pollen or ground fennel seeds
- 5 garlic cloves
- Kosher salt
- 3 tablespoons Dijon mustard
- 6 to 7 pound skinless, boneless pork shoulder (Boston butt), fat trimmed to ¼ inch thick
- Freshly ground black pepper
Chimichurri and Assembly
- 2 small shallots, finely chopped
- 3 garlic cloves, finely grated
- 2 small jalapeños, finely chopped
- 2 cups finely chopped parsley
- ½ cup finely chopped cilantro
- ½ cup finely chopped oregano
- ? cup olive oil
- ¼ cup red wine vinegar
- Kosher salt
Recipe Preparation
Porchetta
- Mix oregano, rosemary, sage, and fennel pollen in a small bowl to combine.
- Using a mortar and pestle, pound the garlic and a pinch of salt to a smooth paste. Mix in mustard. (If you don’t have a mortar and pestle, use a microplane to finely grate the garlic and stir into mustard and salt.)
- Generously season pork with salt and pepper, sprinkling salt more heavily on the meat than on the layer of fat. Smear garlic mixture all over the meat, then sprinkle with the herb mixture, massaging into mustard so it adheres to pork.
- Roll pork as tightly as you can and tie individual lengths of kitchen twine around roast every 1″ or so. Wrap tightly and chill overnight at least 1 hour.
- Let pork sit at room temperature 1 hour before roasting.
- Place a rack in center of oven; preheat to 475°. Place pork on a wire rack set inside a foil-lined rimmed baking sheet. Roast until the exterior is deep golden brown, 35–45 minutes. Reduce oven temperature to 300° and continue to roast, checking after 90 minutes just to see how the cooking is progressing, until an instant-read thermometer inserted into the thickest part of pork registers 180°, 2?½–3 hours. Remove pork from oven, cover loosely with foil, and let rest about 30 minutes.
Chimichurri and Assembly
While pork is resting, mix shallot, garlic, jalapeño, parsley, cilantro, oregano, oil, and vinegar in a medium bowl; season with salt and pepper and let sit 10 minutes to allow the flavors to meld. To serve, thinly slice porchetta and serve with chimichurri.
