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
Ingredients
- 3 pound quality boneless pork roast (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)
- 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.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.
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.
Flora says
Hi Kimberly, this looks delicious! I’d love to give it a try. Do you happen to know what this cut of meat is called auf Deutsch? I get really intimidated in the butchers and then all my Deutsch leaves me. (am living in Bavaria). Many thanks :o)
Kimberly @ The Daring Gourmet says
Thank you, Flora! Yes, in German it’s called either Schweinenacken or Schweinekamm. Happy roasting! :)
Sandra says
This looks SO good!! Would be so hard to resist!
Jeannie Williams says
I justprinted recipe and will cook it Sunday. Thanks! I loved your photos of Orvietto, Umbria.
Kimberly @ The Daring Gourmet says
Thank you, Jeannie, Italy photographs well :)
Jeannie Williams says
My brother who lives in Williamsburg, Virginia liked your recipe for roasted porchetta. He called me this morning to say he is cooking it tomorrow for gathering of family on the 4th. He is serving polenta with it and wondered what else to add. I suggested gravy and broccolini. Actually a salad of artichoke hearts, hearts of palm, red onions and black and green olives would be good, too.
Kimberly @ The Daring Gourmet says
Fantastic, Jeanie, I hope he enjoys it. I can’t think of anything better than your recommendations! :)
Enrique says
We went to Orvieto. We had porchetta at the very same place, and nex week end I will make it that way.
Besides the glorious porchetta in Orvieto, I remember a delicious porchetta panini in Campo dei Fiori, with some minimal and omg fragole di bosco as dessert!
Kimberly @ The Daring Gourmet says
No kidding, Enrique, that’s so awesome! :)
Peter-J. Schnee says
Hi Kimberly,
Regarding the slicing DIRECTION. Looking at the pictures it seems to me that you sliced the pork butt LENGTHWISE and the tied it together. Would you please confirm that? The recipe sounds great. I must try it. Waiting for your response.
Kimberly @ The Daring Gourmet says
Hi Peter, yes that’s correct, lengthwise. Happy roasting! :)
Toni says
This is so good!! Everyone at my house really loved it! I will definitely make this again!
Kimberly @ The Daring Gourmet says
I’m so glad, Toni, thank you!
Beti says
This is such an amazing dish!! LOVE it!
katerina says
This is incredibly delicious!! We loved it!!
Catalina says
Oh my goodness! I can’t believe that you made porchetta at home! Fabulous!
Cathy says
All those herbs make this so delicious!
Beth says
Made this last weekend and my family really enjoyed it. I sliced it real thin and served it with rosemary potatoes and green bean bundles.
Kimberly @ The Daring Gourmet says
Wonderful, Beth, I’m so glad your family enjoyed it, thank you!
Toni says
This is really amazing! My family loved it!
Kimberly @ The Daring Gourmet says
I’m so glad it was a family hit, Toni, thank you!
Aimee Shugarman says
Delicious recipe!The instructions are so clear too, love it.
Kimberly @ The Daring Gourmet says
Fantastic, Aimee, thanks so much!
Jen says
My husband is going to go crazy over this! This is one of his favorites but I’ve always been too intimidated to try. Thanks for all your tips and tricks to nailing this for him.
Kimberly @ The Daring Gourmet says
Awesome, Jen, I hope he enjoys it – happy roasting! :)
Christina Conte says
I’m so happy you went to this butcher and tried their porchetta! I still dream about that sandwich! Your porchetta recipe is so do-able for anyone, even with a small kitchen, which is wonderful! Definitely one of my favorite ways to enjoy pork!
Kimberly @ The Daring Gourmet says
Food is something I often dream about, Christina, lol! :) Exactly, I wanted to make it easy enough to where I could make and enjoy it frequently, otherwise I would have ended up rarely making it and THAT would have been an incredible shame! :)