When I was at the FoodBuzz festival back in November I had something that was life-changingly good.  It is called porchetta.


Porchetta is a pork shoulder with the fat and skin attached.  It is slowly cooked so the skin becomes crunchy while the meat becomes ridiculously tender.  The skin, attached to the fat cap, is easily removed after the porchetta finishes cooking and I like to chop it into small pieces to garnish the meat.  Believe me, the crunchy skin mixed with the tender meat really works!


I cooked my porchetta on a rotisserie on our grill, but you can roast this in the oven and get lovely results.  Just be sure to roast it on a rack about the pan so the fat that renders out will not make the meat soggy and greasy.  It is difficult to find pork shoulders that have not been trimmed of the fat and skin in regular grocery stores, but if you live near an Asian market you should be able to find one there.  Otherwise, ask your butcher if they can special order you one.

Porchetta    Serves 8 – 10

1 – 4 pound pork shoulder with the skin and fat cap attached.
Kosher salt and fresh cracked pepper
1 teaspoon dry rosemary
1/2 teaspoon dry thyme
1/4 teaspoon dry sage
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dry oregano
1 tablespoon olive oil
Butcher’s twine

Heat your rotisserie to 350 F, or heat your oven to 350 F and place a rack over a roasting pan covered in foil.


In a small bowl combine the rosemary, thyme, sage, red pepper flakes, oregano, and olive oil until it forms a paste.  Set aside.

Porchetta Porchetta

On a cutting board butterfly the pork shoulder.  Spread the herb paste over the meat and then fold the meat back in.


Use the butchers twine to truss the roast and place on the roasting spit, or on the rack, skin side up, on the prepared pan.


Roast until the meat reaches at least 180 F and the skin on top of the fat cap is hard when tapped, about 3 1/2 to 4 hours.


Allow to rest ten minutes.  Once rested gently pull the skin off the fat cap (it should easily release) and chop into small pieces.  Slice off the remaining fat, then slice the meat.


Serve the meat garnished with the crunchy skin.  Enjoy!


© 2009, Evil Shenanigans. All rights reserved.

Author: Kelly

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  • Glad you found a new favorite:)

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  • Oh we love Porchetta we were luck enough to try it in Italy and at the foodbuzz festival. The flavor from the herbs and crunchy texture from the skin makes this dish a true winner!

  • That wagon changed many lives/plans/menus…it seems to be the singularly best-remembered dish of the weekend. We, too, are making it for Christmas Day.

  • lk

    jut when that damn sandwich had finally stopped tormenting me, I’m craving it again. lol!! I love you for making this. I’ve been debating if making it at home would be very good, or *very( bad…

  • I’m all about the crispy pork skin!!!! OMG I must have some of this. I think I may change up my roast to this! *drool*

  • That’s funny – my husband left you a comment earlier about the porchetta, but I couldn’t resist to also leave one too. Porchetta was truly amazing when we had it in Rome. We never thought about making it ourselves, but your recipe would greatly help. BTW, thanks for your fruit cake recipe that we used for our Foodbuzz 24 post. It was great!!!

  • OMG this looks SO good! I didn’t think you could make slow-cooked pork any better but you have! I don’t see pork shoulder with skin on very often but I’ll have to look for it just to make this.

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  • Great photo! Looks “ridiculously tender” indeed.

  • I just love the PIG. And yours like so tender. super yum.

  • It’s recipes like this that remind me why I love pork. Yum. I am definitely making this. And the crackly skin? All mine. The rest of the family will have to fight me for it.

  • Mary

    You just reminded me of some wonderful meals I had as a child. I am not Italian but I grew up in the U.P. with a large community. This is something you can actually get at the local butcher. Now I can try it myself seeing as I am no longer living in the U.P.

  • This is pure pork porn! 😉

  • I’m bookmarking this to make after I’m done with the post-holidays detox. Won’t be much too long, though, as my detox phases in the past have never lasted longer than a few hours.

  • Never had it. I am not a big fan of pork, so I rarely cook it. But I will give this a try.

  • Thank you so much for this recipe. I can’t wait to try it.

  • Roli Roti porchetta at the SF Ferry Building is the BOMB!

    I am going to make this this year. Yes, I am.

  • yoojin

    It looks YUM ^^
    Really Really wanna make this
    No rotisserie around me at all

    can i use oven-bake instead of R?

  • Bookmarked this blog and look forward to coming back again. Fantastic writing!

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