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

Recipe information

Cooking:

Servings per container:

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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.