EASY PORCHETTA CHEF: JULIA MCGOVERN RESTAURANT: POPPYSEED MARKET INGREDIENTS:
METHOD:
1 (31/2) lb. skin on boneless pork shoulder
1. P reheat oven to 250°F. Combine parsley, garlic, rosemary, lemon zest and juice in a food processor. Pulse to combine adding olive oil until a paste forms.
5-6 cloves garlic, minced (use a micro plane) Or let food processor do it for you 2 bunches fresh flat leaf parsley Zest and juice 1 lemon 2 tbsp. fennel seed ground and whole 2 sprigs rosemary (removed from stems) 1½ tsp. kosher salt
For the pork shoulder: 1. P lace skin side down on a cutting board and cut to butterfly open. (Some roasts already have this somewhat done because they removed the bone so you have a pocket.) 2. R ub parsley garlic paste on the butterflied or pocket side. (Not skin side)
11/2 fresh pepper 3 tbsp. olive oil
3. S prinkle with salt, pepper, fennel powder and fennel seeds. 4. R oll up and use butcher’s twine to tie the best you can to make uniform roll. 5. P lace skin side up and cut cross section slits in skin (like a holiday ham). 6. P lace in a roasting pan skin side up and roast for about 3-3 1/2 hours. Cover with foil for the first hour or so then remove. You want the skin to crisp and become the unctuous crackling porchetta is known for. 7. O r until an instant read thermometer inserted into the center reads at least 180°200°F. This allows the collagen to break down making the meat very tender. Keep in mind that the pork shoulder will continue to cook internally by 10° even after it’s been removed from the oven. 8. L et rest 30 minutes then slice and serve on crusty ciabatta with melted sharp provolone cheese and a fennel-herb mayo.
20 / OCTOBER 2020 /
Manteo to Murphy
