Easy Porchetta RecipeĀ Enjoy the incredible flavor of this iconic Italian roasted pork without spending a ton of prep time or breaking your budget!Ā 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.Ā It’s heaven!Ā 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.Ā 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.Ā 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.Ā 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.Ā Our most memorable experience eating porchetta was in the scenic and charming town of Orvieto in Umbria.Ā 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.Ā 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.Ā I wanted to find a way to capture that incredible flavor that was easy, accessible and cost effective.
And so here it is:Ā An easy porchetta recipe that anyone can make and everyone will enjoy!
Easy Porchetta Recipe
Choose a boneless pork roast.Ā Pork loin will be more lean but drier.Ā 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.Ā Each slice should be roughly 1/2 inch or so thick.Ā Think of the pork roast looking like a book with “pages” of sliced meat that are attached at the binding.Ā Rub down the exterior of the roast with the salt as well as inside each layer.
Note:Ā 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.Ā 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.Ā When it’s good and hot place the roast in the skillet.Ā It should sizzle and sputter.
Use hot pads to carefully lift the hot skillet and place it on the middle rack of the oven.Ā 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.Ā 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 F if using pork belly or 145-150 F if using a pork roast.
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.Ā 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.Ā 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.Ā 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
Ingredients
- 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.Ā Each slice should be roughly 1/2 inch or so thick.Ā (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:Ā 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.Ā 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.Ā When it's good and hot place the roast in the skillet.Ā It should sizzle and sputter.Use hot pads to carefully lift the hot skillet and place it on the middle rack of the oven.Ā 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.Ā 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 F if using pork belly or 145-150 F if using a pork roast.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.Ā 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.Ā 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.Ā 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.
Lauren says
Absolutely delicious! I made this using a 3 lb pork loin with a good fat cap on top. I used a meat thermometer, and at 350, it reached 145 [email protected] in an hour and a half. Juicy and flavorful. I will be adding this to my regular reperto>re. Thank you!
Kimberly Killebrew says
That’s fantastic, Lauren, I’m so glad you enjoyed it, thank you!
Jeff Acton says
Exactly what I was looking for! I used a bit more garlic, didn’t have fennel, not sure what in missing there. Nice a crispy outer. Looking forward to sandwiches tomorrow. Thanks again.
Kimberly @ The Daring Gourmet says
Thank you, Jeff, I’m so glad you enjoyed it!
swati singh says
Much thanks for giving me a smart thought.
TK says
I can’t believe I haven’t heard about this method of doing a roast before! I bet this would be good for a variety of roasts not just Porchetta! Been trying to find a way to do a good Cuban roast pork that does not involve a flavor injector and I think this might be it!
Kimberly @ The Daring Gourmet says
For sure, TK, I think this method would be great for your Cuban pork!
Dave the Foodie in Parksville says
I made this, it turned out fantastic. Instead of slicing the meat I rolled it as I sliced it into one long flat piece about 1/2 inches thick, then seasoned & rolled it back into a roast, tied it. Before I roasted it I seared it all over in bacon fat. Also made one with beef, using sliced garlic and different spices.Can’t remember what I used.Drunk! Was a bit dry so next time I think I’ll try putting a thin layer of Italian sausage inside to grease/moisten it up a bit. I’m salivating just thinking about it!
Dave the Foodie in Parksville says
Forgot to rate this recipe. 5 stars.Thanks for the idea.
Rosemarie says
Thanks Kimberly for the wonderful tasty and crunchy Porchetta dish. My Hubby and I just started the Keto diet and it was the best pork roast I ever made. I had a 7 lbs
pork shoulder, lots of fat on it. I usually braise my roasts but your recipe worked very good. We had broccoli drenched in butter and a salad with lots of avocados on it.
Heavenly.
Kimberly @ The Daring Gourmet says
Thank you, Rosemarie, I’m so happy that you and your husband enjoyed this!
Laurie C Torres says
I love Porchetta! I also visited Orvieto and ate at the same place you did. It was the best porchetta I have ever eaten. I can’t forget the taste, it was wonderful!
Thank you for the reciepe
Kimberly @ The Daring Gourmet says
How fun, Laurie, that’s awesome! I hope you get the chance to recreate the porchetta at home, it’s well worth it!
Robin Lasley says
Perfect flavoring. In fact, I double the herbs, garlic, and seasoning because itās that good. It loses 1/2 a star because 185 degrees is too high and causes it to be extremely dry. FDA recommendations for pork is 145 degrees, plus at least 3 minutes sit time. My own experience suggests 155 degrees with 15 minutes rest time. Really appreciate this recipe Kimberly. Itās a winner.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Robin, thank you!
Paula R Barker says
I’m making this for Thanksgiving for about 10 people instead of a Turkey as I do not care for Turkey, so I’m going to make 2 with several side dishes. What sides would you recommend for this for a Thanksgiving meal? Thank you so much for this recipe I just know it will be a big success! Also,I think I’m going to get it ready and cover tightly and refrigerate it until morning,then take it out about 45 minutes to an hour for it to get to room temperature before baking. I’m thinking the seasonings will be more flavorful that way. I’m excited for Thanksgiving!! Thank you.
Kimberly @ The Daring Gourmet says
Great idea, Paula! There’s no reason you can’t serve some classic Thanksgiving side dishes with the porchetta – e.g., stuffing, au gratin potatoes, roasted root vegetables, mashed potatoes, roasted potatoes, Brussels sprouts, cauliflower, corn, etc, etc. And yes, you can definitely prepare it in advance and let those spices and herbs penetrate the meat overnight before roasting it the next day.
Dale says
I wonder how it would be if I took a boneless butt (shoulder) roast and cut it flat. I’m not sure of the cooking term but cut the knife through unrolling the roast into a long, flat, piece of meat. Then spice the whole thing and roll it back up and tie it.
Kimberly @ The Daring Gourmet says
Absolutely, Dale, you can totally do that!
Tony says
Thanks Kimberley. Made as a Sunday roast yesterday for my wife and I. Lovely hot and leftovers for cold meat sandwiches. I would change one thing next time and that would be to wrap in foil for the first hour cook just to keep it a bit more moist. I was also wondering whether to put a strip of bacon in each cut. Has anyone tried it?
Any thoughts Kimberley?
Kimberly @ The Daring Gourmet says
Wonderful, Tony, thank you so much! Good tip about the foil, especially if you’re using a lean cut like a loin roast. Is that what you used? With pork shoulder moisture shouldn’t be a problem as the melting fat bastes itself while it’s roasting. And as for bacon….you will virtually never hear me turn down bacon. Like ever. LOL :)
Tony says
Kimberley, I used what we call in Australia at least a collar butt. It is part of the shoulder, boned and skin removed. Not as lean as loin but not a lot of fat like a full boned shoulder.
Anonymous says
This is simply one of the best dishes you have ever presented.
Kristen says
I thought your recipe had a long cook time, but I followed it, since it was so highly rated. I pulled my pork roast from the oven after the second hour to find the temp was in the 160s. I generally cook pork to 145, so I was horrified. I apparently missed the noted in your blog to cook to 185. do you have a bunker of gravy to pour over your destroyed pork roast? bc I needed a gallon of water for the one I just cooked to 160s. dang, girl.