Easy Porchetta

Easy Porchetta Recipe  Enjoy the incredible flavor of this iconic Italian roasted pork without spending a ton of prep time or breaking your budget!  This homemade porchetta is easy to make and is delicious served as part of a main course meal or to make deeeelicious porchetta sandwiches!

If you’ve ever had Italian porchetta you know what it’s like to crave this succulent seasoned roast pork.  It’s heaven!  And while the traditional way of making it is far too involved and intimidating for 99.9% of the population we’ve got you covered with a totally doable version that will make your taste buds sing.  Come learn how to make porchetta the EASY but still thoroughly delicious way!

What is Porchetta?

Porchetta is an Italian pork roast traditionally made by deboning a pig carcass, leaving on the fat and skin, and stuffing it with fennel, rosemary, garlic and other ingredients that vary by region.  The prepared carcass is slow roasted over wood for several hours resulting in a moist and tender meat with crispy skin.

Porchetta originated in central Italy but is popular throughout the country.  Porchetta panino (sandwiches) are a popular way to enjoy this iconic Italian roasted meat.

On our most recent trip to Italy I was determined to sample some porchetta in at least a couple of different locations.  Our most memorable experience eating porchetta was in the scenic and charming town of Orvieto in Umbria.  Perched on top of a rock cliff with breathtaking views, a cathedral dating from 1290, and an underground cave network dating back to Etruscan times, Orvieto is well worth a visit.

Along with her tips on what to see in Orvieto, my friend and fellow blogger, Christina at Christina’s Cucina, had recommended trying the porchetta at a particular butcher in this village and we timed our arrival for lunchtime.

With rumbling tummies we watched as the lady cut off thick slices of seasoned porchetta and laid them on freshly baked, crispy bread.  She wrapped them in paper and we sat down on some steps outside where eagerly devoured our porchetta sandwiches.

I knew that as soon as we got back home I would have to go to work creating an easy version of this phenomenal Italian dish!

While it’s certainly possible to order a whole pig from your local butcher and prepare porchetta the traditional, for most of us that just isn’t very practical.  I wanted to find a way to capture that incredible flavor that was easy, accessible and cost effective.

And so here it is:  An easy porchetta recipe that anyone can make and everyone will enjoy!

Easy Porchetta Recipe

Choose a boneless pork roast.  Pork loin will be more lean but drier.  Boneless pork shoulder (also known as pork butt or Boston butt) will be fattier but more moist.

Lay the roast down and make several cuts into it lengthwise leaving the meat attached at the one side.  Each slice should be roughly 1/2 inch or so thick.  Think of the pork roast looking like a book with “pages” of sliced meat that are attached at the binding.  Rub down the exterior of the roast with the salt as well as inside each layer.

Note:  With a well-marbled roast you won’t be able to get precise slices and that’s okay, just do your best and rub the spices/herbs in the crevices.

Fold open the first slice/layer and generously sprinkle the spices, herbs, lemon zest and garlic.

Continue to fold over the slices and sprinkle the spices/herbs between each slice.

When you’re done sprinkling the seasonings between each slice of meat rub down the exterior of the roast with some more of the dry spices.

Use kitchen twine to tie the roast.

At this point you can cover and chill the roast until you’re ready to cook it.  It’s a great make-ahead dish and can be prepared a day ahead.

Preheat the oven to 350 degrees F.

Place a tablespoon or two of oil in a large heavy skillet (I prefer cast iron for this) and heat the skillet on the stove.  When it’s good and hot place the roast in the skillet.  It should sizzle and sputter.

Use hot pads to carefully lift the hot skillet and place it on the middle rack of the oven.  Roast for 1 hour and then, moving quickly to avoid too much heat escaping, turn the roast over and continue to cook for another hour.  If the roast seems dry and the pan juices have evaporated add 1/4 cup or so of broth or water to the bottom of the skillet.

Turn the roast over a final time and cook for another 15-20 minutes or until the internal temperature registers 185 degrees F.

The roast should be beautifully browned and caramelized.

Remove the porchetta from the skillet, place on a platter and tent with foil for a few minutes.

If you like you can make a delicious pan sauce from the drippings in the skillet.  Place the skillet on the stovetop over medium high heat, pour in a little white wine and whisk to scrape the bits off the bottom of the skillet.  Add a little broth or water and simmer for a few minutes.

Enjoy the porchetta sliced and served with the pan sauce spooned over it along with mashed potatoes or polenta and vegetables.

Or slice the porchetta and serve it on crispy Italian bread for sandwiches.  To enjoy leftovers reheat the porchetta in a covered microwave-safe dish to retain the moisture.

Enjoy!

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Be sure to also try our:

• Homemade Italian Capicola
• Homemade Italian Sausage

Easy Porchetta

Kimberly Killebrew

Enjoy the incredible flavor of this iconic Italian roasted pork without spending a ton of prep time or breaking your budget!  Serve as part of a main course meal or make delicious porchetta sandwiches!

Print Recipe

4.95 from 20 votes

Prep Time 20 mins

Cook Time 2 hrs 15 mins

Total Time 2 hrs 35 mins

Course Entree, Main Course

Cuisine Italian

Servings 6 (more using for sandwiches)

Calories 216 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 pound quality boneless pork roast or pork belly (pork bellies are usually at least 5 pounds, in which case double the seasoning quantities) , pork loin will be leaner but drier; pork shoulder (also known as pork butt or Boston butt) will be fattier but moister and more flavorful; pork belly will be the most moist of all with the added flavor of the fat
• 1 tablespoon salt
• 4 cloves garlic , finely minced
• 1 1/2 tablespoons finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh sage
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fennel seeds (roasted in a dry skillet until fragrant, then cooled and crushed)
• 2 teaspoons black peppercorns (roasted in a dry skillet until fragrant, then cooled and crushed)
• 1 teaspoon crushed red pepper flakes (optional, for some heat)

Instructions

 

• *See step-by-step pictures in blog post for visual reference.

  If using a pork belly: Lay it skin side down and rub the top side down with the seasonings. Then roll up the belly and tie it with twine to secure it.

  If using a roast: Lay the roast down and make several cuts into it lengthwise leaving the meat attached at the one side.  Each slice should be roughly 1/2 inch or so thick.  (Think of the pork roast looking like a book with "pages" of sliced meat that are attached at the binding.) Rub down the exterior of the roast with the salt as well as inside each layer.

  Note:  With a well-marbled roast you won't be able to get precise slices and that's okay, just do your best and rub the spices/herbs in the crevices.
• Fold open the first slice/layer and generously sprinkle with the fennel, pepper, herbs, lemon zest and garlic. Continue to fold over the slices and sprinkle the spices/herbs between each slice. Rub down the exterior of the roast with some of the crushed fennel and pepper.

  Use kitchen twine to tie the roast.

  At this point you can cover and chill the roast until you're ready to cook it.  It's a great make-ahead dish and can be prepared a day ahead.
• Preheat the oven to 350 degrees F.

  Place a tablespoon or two of oil in a large heavy skillet (I prefer cast iron for this) and heat the skillet on the stove.  When it's good and hot place the roast in the skillet.  It should sizzle and sputter.

  Use hot pads to carefully lift the hot skillet and place it on the middle rack of the oven.  Roast for 1 hour and then, moving quickly to avoid too much heat escaping, turn the roast over and continue to cook for another hour.  If the roast seems dry and the pan juices have evaporated add 1/4cup or so of broth or water to the bottom of the skillet.

  Turn the roast over a final time and cook for another 15-20 minutes or until the internal temperature registers 185 degrees F.

  The roast should be beautifully browned and caramelized.

  Remove the porchetta from the skillet, place on a platter and tent with foil for a few minutes.

  Note: If you like you can make a delicious pan sauce from the drippings in the skillet.  Place the skillet on the stovetop over medium high heat, pour in a little white wine and whisk to scrape the bits off the bottom of the skillet.  Add a little broth or water and simmer for a few minutes.
• Enjoy the porchetta sliced and served with the pan sauce spooned over it along with mashed potatoes or polenta and vegetables.

  Or slice the porchetta and serve it on crispy Italian bread for sandwiches.  This makes great leftovers!

  To reheat leftovers: Place the sliced porchetta in a covered microwave-safe dish to retain the moisture and microwave until heated through.

Nutrition

Calories: 216kcal | Carbohydrates: 2g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 1270mg | Potassium: 516mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

Keyword Porchetta

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