Porchetta Roast Pork

Porchetta Roast Pork  (Bon Appétit  | June 2010)  

  • 2 tablespoons fennel seeds
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons black peppercorns
  • 1 teaspoon dried crushed red pepper
  • 1 5 1/2- to 6-pound boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
  • 6 large garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil plus additional for brushing

Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).  If you do not have a spice mill you can also use a mortar and pestal or place all the seasonings in a resealable plastic bag and roll with a rolling pin, crushing the spices.

Place the pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork and coat with spice mixture on all sides. Loosely cover pork with waxed paper. Refrigerate overnight.

Preheat oven to 450°F. Brush large rimmed baking sheet with olive oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.

Thinly slice roast.
 
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