EASY PORCHETTA

CHEF: JULIA MCGOVERN RESTAURANT: POPPYSEED MARKET

INGREDIENTS:

1 (3½) lb. skin on boneless pork shoulder 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 1½ fresh pepper 3 tbsp. olive oil

METHOD:

1. Preheat 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.

For the pork shoulder:

1. Place 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. Rub parsley garlic paste on the butterflied or pocket side. (Not skin side) 3. Sprinkle with salt, pepper, fennel powder and fennel seeds. 4. Roll up and use butcher’s twine to tie the best you can to make uniform roll. 5. Place skin side up and cut cross section slits in skin (like a holiday ham). 6. Place in a roasting pan skin side up and roast for about 3-3 ½ 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. Or 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. Let rest 30 minutes then slice and serve on crusty ciabatta with melted sharp provolone cheese and a fennel-herb mayo.

FENNEL HERB MAYO:

1 cup your favorite mayonnaise 1 tsp. dried fennel 1 tsp. fresh minced garlic 2 tbsp. fresh chives or parsley or both Juice of half lemon Salt and pepper to taste Mix to combine

YUMM ! THIS IS SO DANG DELICIOUS