Porchetta
INGREDIENTS
•
3 3/4 to 4 pounds boneless pork shoulder (skin-on, not tied)
•
20 fresh sage leaves
•
5 leafy sprigs fresh thyme, leaves removed
•
5 leafy sprigs rosemary, stemmed
•
5 garlic cloves, peeled and roughly chopped
•
4 tablespoons fennel pollen (can sub ground fennel seed, but it is different)
•
1 1/2 teaspoons medium coarse sea salt
•
1 1/2 teaspoons freshly cracked black pepper
•
2 tablespoons extra-virgin olive oil
•
1 cup dry red or white wine
ADVERTISEMENT