Porchetta

By Executive Chef Jon Emanuel
Serves 10-12

• 1 skin on, boneless picnic shoulder of pork (ask your butcher)
• 3 T kosher salt
• 2 T cracked black pepper
• ½ head garlic, minced
• ¼ C fresh sage leaves, chopped
• ¼ C fresh rosemary leaves, chopped
• 1/2 C olive oil, plus extra for brushing
• Kitchen twine

Preheat the oven to 400 degrees. Lay the boneless picnic shoulder skin side down on a cutting board and rub the inside with salt and pepper. In a bowl combine the garlic, sage, rosemary, salt, pepper, and ½ C olive oil. Rub the herb mixture on the inside of the pork. Roll the pork up with the skin side out, being sure to tuck in any loose pieces of the pork. Make several ties with the kitchen twine around the roast in order to hold it tightly together during roasting.

Brush the tied roast with a little olive oil and place on a rack in a roasting pan. Roast the pork for 15 minutes, then turn the oven down to 325 degrees. Continue to roast until the skin is crackly-crisp and the pork reaches an internal temperature of 150 degrees, as measured with an insta-read thermometer inserted into the thickest part of the meat, about 2.5 hours.

Remove from the oven and allow to rest on the rack for at least 20 minutes. Remove the twine and slice with a large, sharp knife. Enjoy!