Name: Porchetta Italiana
Yield: 7
Ingredients: Boned pork shoulder with skin intact, butterflied - 6 pounds; Olive oil - ¼ cup; Salt - 2 tablespoons; Ground black pepper - 2 tablespoons; Garlic, minced - 6 cloves; Chopped fresh rosemary - 2 tablespoons; Chopped fresh dill weed - ¼ cup; Red wine - ¼ cup; Browning sauce - 3 tablespoons

Ingredients for - Porchetta Italiana

1. Boned pork shoulder with skin intact, butterflied 6 pounds

2. Olive oil ¼ cup

3. Salt 2 tablespoons

4. Ground black pepper 2 tablespoons

5. Garlic, minced 6 cloves

6. Chopped fresh rosemary 2 tablespoons

7. Chopped fresh dill weed ¼ cup

8. Red wine ¼ cup

9. Browning sauce 3 tablespoons

How to cook deliciously - Porchetta Italiana

1 . Stage

Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.

2 . Stage

Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).

3 . Stage

Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving.