Serves a Crowd
Luciana's Porchetta
Popular on Food52
75 Reviews
Johnny
December 12, 2022
Reading the recipe woke my imagination & could smell the roast baking. My interpretation is to add apple cider vinegar to the herb mixture & liberally sprinkle oregano. I grow, dry & mince my own, nothing like it at the grocer. 💕 Love the recipe, thank you.
gingerroot
November 5, 2014
I made this for a Friday evening soirée a few months back and it was fabulous. I roasted the porchetta the night before and then warmed it in the oven about 30 minutes before guests began to arrive. I just happened to have a gallon ziplock bag full of pork skin from a local pork CSA in my freezer, so draped that over the shoulder as it roasted. Next time I will try pancetta. Served it with sauce gribiche, ciabatta rolls, arugula and orange and fennel mostarda, among other things. I can't wait to make it again!
fearlessem
December 22, 2013
Made this on Friday and loved the flavors! But I did wish it was less roast-like and more pulled-pork like... Would just cooking it for longer have gotten me to that falling-apart stage?
Lamberto R.
December 22, 2013
It should not be like pulled pork. This is traditionally made to be sliced for a sandwich, so it should hold together. Really, this recipe is not really good for good porchetta. One should use the loin wrapped with belly fat, not a shoulder. There are better recipes on the same post...
fearlessem
December 22, 2013
Yes, I understand that traditional porchetta is a sliceable roast. I was saying that I enjoyed the flavors of this recipe, and wondered if simply cooking it longer would yield the texture I personally was looking for..
Andi C.
June 27, 2013
Can you put this on the grill - either in a pan or directly on the grill with a small pan of wine or other liquid to keep it moist?
Aliwaks
June 27, 2013
You know I was just wondering the same thing the other day....and I don't see why not... Traditionally I believe they are cooked over open flame on a spit...sadly I have no spit My only issue with the grill is that it would take lots of fuel to keep it cooking so long.
1)Grill off heat like you said with a pan of water...I'd through some rosemary in with the fire
2)Put it in the smoker with rosemary branches & grape vines....for a twist
3) Butterfly it coat with spices...let marinate over night and just grill it like you would a pork chop... might lose some unctousness but it will pick up the grill flavor
1)Grill off heat like you said with a pan of water...I'd through some rosemary in with the fire
2)Put it in the smoker with rosemary branches & grape vines....for a twist
3) Butterfly it coat with spices...let marinate over night and just grill it like you would a pork chop... might lose some unctousness but it will pick up the grill flavor
Andi C.
June 27, 2013
Thanks so much. I have a gas grill with a direct hook up so the amount of fuel is not a big concern. I was considering putting some wine with rosemary in a pan, perhaps even throwing in some wood chips. I will marinate over night and then roll the entire things. I'll let you know if it works or is a oomplete disaster. Appreciate the insight!
pierino
June 27, 2013
I can't comment on this particular recipe but when I cook a porchetta I use a whole pork shoulder and I do cook it directly on the grill. If there is enough fat and skin on top you won't need any additional moistening agent. Season should only be rosemary, fennel, salt and pepper. If you order it off a truck in Italy they will have most of a pig spitted in the back. They just slice off a hunk and slap it on a roll. That's all.
gnathanson
December 24, 2012
Bought my Christmas shoulder from Giunta's at the Terminal yesterday, did some home butterflying to remove the bone (for stock... pork stock, is that a thing?) and have it marinating right now. Can't wait! Thanks for sharing this recipe, though the anticipation is killing me :)
dick
June 9, 2013
I have cut the bone out, marinated the pork shoulder then tied the bone inside the pork for more flavor. Also, stuffing the pork with Collard greens or Kale is pretty good too!
tbrooks
September 30, 2012
Help, the on-line recipe says it takes 3-3.5 hours but the book say 1.5-2.5 hours. I'm cooking this for dinner tonight at 5, what time is correct??
tbrooks
September 30, 2012
Help, the on-line recipe says it takes 3-3.5 hours but the book say 1.5-2.5 hours. I'm cooking this for dinner tonight at 5, what time is correct??
dick
June 9, 2013
what book? For a pork picnic, which is what is normally used, 6 to 8 lbs it will take 3 hours. However if it is smaller or a younger pig it may take less. Not 1 1/2 hrs though!
Jytte T.
June 21, 2012
Could this be made in a slow cooker or pressure cooker? If so, what would the temp and time be?
Aliwaks
June 21, 2012
Anyone know this??
I don't use slow cooker often, and I will admit I'm pretty random about it, my slow cooker has three settings, high, low and off so i tend to just stick stuff in there and hope for the best... more often than not I use it as a heated dish rather than for cooking.
I am pretty sure it will end up wetter than desired and I know the skin/pancetta will not be crispy. If you do decide to experiment, I suggest searing it on all sides first, then if you use the skin, it will add flavor but unless you deep fry a few chunks (not that that is a bad thing) it will end up sort of woobly and gelatinous, not the most appetizing morsel and if you use pancetta it may just melt in without crisping, though you can crisp some up separately.
hope that helps.
I don't use slow cooker often, and I will admit I'm pretty random about it, my slow cooker has three settings, high, low and off so i tend to just stick stuff in there and hope for the best... more often than not I use it as a heated dish rather than for cooking.
I am pretty sure it will end up wetter than desired and I know the skin/pancetta will not be crispy. If you do decide to experiment, I suggest searing it on all sides first, then if you use the skin, it will add flavor but unless you deep fry a few chunks (not that that is a bad thing) it will end up sort of woobly and gelatinous, not the most appetizing morsel and if you use pancetta it may just melt in without crisping, though you can crisp some up separately.
hope that helps.
lylebama
June 20, 2012
I made this tonight and thought it was fabulous. Mine, too, cooked in less time than suggested. Do you think this would work with a leaner cut , like loin or tenderloin? I have some friends who would find the fat a little off-putting.n thanks for sharing this recipe
Aliwaks
June 21, 2012
You could definitely season a pork loin similarly, though it will lack the unctousness that a shoulder has.
I used a Turkey Breast in place of Pork Shoulder when we had a Food52 book signing the Jewish Deli I was working for.
A lower fat option and really very good. Just get a whole boneless turkey breast w skin, butterfly, season & tie it...it works great...with lots of good leftovers for sandwiches.
I used a Turkey Breast in place of Pork Shoulder when we had a Food52 book signing the Jewish Deli I was working for.
A lower fat option and really very good. Just get a whole boneless turkey breast w skin, butterfly, season & tie it...it works great...with lots of good leftovers for sandwiches.
Tiffany M.
June 11, 2012
I made this for a dinner party with some friends 2 days ago and it was perfect. The orange zest made such a difference. I served it with Hawaiian dinner rolls, caramelized onions and grilled pineapple for a tropical twist the first night, then, the second night I served it with some cheesy risotto. You can do so much with this recipe. Thanks!
Lilismom
April 18, 2012
It's in the oven now. I couldn't find pork skin so am using the pancetta. The house smells sooooo good!
DAVILCHICK
April 9, 2012
My husband made this last night and it's RIDICULOUSLY delicious. Accompanied by roasted potatoes and the Suspiciously Delicious Cabbage dish. Seriously, it doesn't get any better than this.
rrcooks
March 29, 2012
I made this for a large supper with friends and it was a huge hit. I bought a pork shoulder and asked the guy at the meat counter to butterfly it for me - we ended up having a great conversation about meat! I used the piece of pork skin to cover it which worked well (my husband ate most of it!). Will definitely make this again.
AnnP
January 17, 2012
I made this tonight after marinating it for 3 days - it called my name from the garage fridge every time I passed by. This recipe is amazing! The flavor combo is perfect and all throughout dinner, my husband and son were enthisiastically planning their left over sandwiches. I served it with simple pan roasted new potatoes and wilted spinach with garlic, pine nuts and raisins. Thank you for sharing!
sidthecat
December 28, 2011
I made this for eight on Christmas Eve - I added rather more pancetta than the recipe called for, because there's always room for more bacon.
My sister-in-law insisted that we take it out of the oven at 140 degrees instead of 160 and I'd have to say she was right - it would have dried out at the higher temperature. Unfortunately, it threw off the timing of the meal and I ended up setting fire to the kitchen. That said, it was still a great dish.
My sister-in-law insisted that we take it out of the oven at 140 degrees instead of 160 and I'd have to say she was right - it would have dried out at the higher temperature. Unfortunately, it threw off the timing of the meal and I ended up setting fire to the kitchen. That said, it was still a great dish.
dick
June 9, 2013
I suggest 150º, not 140º. Did you let it sit for a half hour before you cut into it?
Robb S.
November 10, 2011
I cooked two of these for our annual summer BBQ and served thick slices on either soft or crusty rolls, accompanied by caramelized onions (I skipped the porky vinaigrette). It received rave reviews and more than one guest made the point that having 'raised the bar', there was no way I would be allowed to get away with cooking hot dogs and hamburgers ever again! Thanks for sharing a terrific recipe.
PS: As other commentators have observed, my porchette were cooked in less time than specified.
PS: As other commentators have observed, my porchette were cooked in less time than specified.
MexicoKaren
October 23, 2011
I have this wonderful porchetta in the oven as I write this. I'll be taking it to a birthday dinner later, along with a casserole of garlicky mashed potatoes and spinach. It smells just splendid. It is my "go to" dinner for guests.
EmilyC
September 18, 2011
Made this today. The smell from the oven was intoxicating and the taste even better. Cut it thin and served it on soft italian rolls with balsamic red onions and provolone cheese. I have a feeling I'm going to making this porchetta A LOT this fall / winter -- it's a wonderful recipe.
mariviblanco
April 25, 2011
instead of pork shoulder with a separate skin, would this work if you substituted pork belly? Or would that be too fatty?
casa-giardino
January 12, 2011
I use a pork shoulder with skin on. I just love the crunchiness of the skin.
dick
June 9, 2013
Perfect, cas giardino! Anything else is a bastardization of Porchetta. I never tried the vinegar thing, but I have one marinating now, and I will try it. Normally, porchetta doesn't need a gravy if cooked to the proper temperature.
ChefJune
July 5, 2010
My goodness, this was SO delicious. I lowered the oven temp to 300 in the hopes of it cooking more slowly in my convection oven, but it took quite a bit less time than 3 hours, anyway. Still really amazing. Everyone loved the spices. Looking forward to leftovers for sandwiches. Pictures are on my Facebook page.
ChefJune
July 1, 2010
so, I didn't take it out then, but I AM making it this weekend. Aliwaks, are there any special sides you think go particularly well with it? I was thinking Nicoise Potato Salad and Cole Slaw with Sweet & Sour Celery Seed Dressing.
Aliwaks
July 1, 2010
I think those sound wonderful!
I usually make something bitter like endive, broccoli rabe, etc to counteract richness of the pork, but your menu sounds like a fabulous summer picnic!
I've been somewhat obsessed with grilled raddichio and endive (especially the beautifully speckled heirlooms that have been popping up at my farmers market) lately...drizzled with a bit of reduced balsamic and grilled radishes brushed with anchovy/garlic/parsley/lemon/olive oil emulsion (like a faux bagna cuda).
Please let me know how it comes out!
I usually make something bitter like endive, broccoli rabe, etc to counteract richness of the pork, but your menu sounds like a fabulous summer picnic!
I've been somewhat obsessed with grilled raddichio and endive (especially the beautifully speckled heirlooms that have been popping up at my farmers market) lately...drizzled with a bit of reduced balsamic and grilled radishes brushed with anchovy/garlic/parsley/lemon/olive oil emulsion (like a faux bagna cuda).
Please let me know how it comes out!
Aliwaks
July 1, 2010
Cannellini bean salad with sage goes really well too! Or maybe some shaved summer squash & fennel marinated in a bit of lemon & olive oil with a few charred cherry tomatoes thrown in.
I want to make one now! But no roasting till the weather cools down for me. My kitchen get way way too hot.
I want to make one now! But no roasting till the weather cools down for me. My kitchen get way way too hot.
ChefJune
June 17, 2010
Oh dear! I bought a pork shoulder to make this, and ended up freezing it. Taking it out tonight so I can start the process this weekend. Every time I read this recipe I salivate. ;) Really looking forward to the leftovers for sandwiches, especially!
monkeymom
May 13, 2010
Hi Aliwaks! I made this and the CI pork this weekend. I loved yours! Preparing it was very enjoyable - toasting the spices and spreading the garlic all over the meat. It was delicious and I've been enjoying it with garlicky broccoli rabe this week. The cut I got was pretty fatty and probably didn't need the pancetta protective coating...I would have liked to have roasted off that fat a bit. But it was very flavorful. I've voted on Slate already and plan to make this again in the future!
Aliwaks
May 13, 2010
that makes me so happy!!! Thank you. I'm sad I haven't had a chance to make the CI version so I can vote for myself, its been one thing after another over here + midterms ++++,
TheWimpyVegetarian
May 12, 2010
Made this tonight and it was just fabulous. I'm sooooo glad we have some leftovers for tomorrow. My money's on you! GREAT recipe!!
TheWimpyVegetarian
April 17, 2010
BIG congrats to you Aliwaks!! I haven't tried this yet, but I plan to the next time I cook pork. It looks really great and is a really inviting recipe with which to go up against CI. Got get 'em girl!!
Abra B.
April 17, 2010
I made this tonight and it was utterly delicious. This dish could win! The only problem I had was that my pork skin turned out to be tooth-shatteringly hard, so I didn't manage to use it. I used convection, which might account for that. But it basted the roast gorgeously, so I didn't mind. I made one change and cooked the bitter greens directly in the hot roasting pan in the pork juices and fat, then added the vinegar to them.. When I tasted the vinaigrette I thought it was painfully acidic, but over the pork, and with the greens cooked in it, it was addictive.
EmilyNunn
April 14, 2010
Game on, Aliwaks: Let's kick some Cook's Illustrated booty. Congrats! I can't wait to maike this. Also: go pork!
mrslarkin
April 14, 2010
Yeah! Go Pork! This should be our fight song: http://www.weebls-stuff.com/songs/Pork/
mrslarkin
April 15, 2010
cat face is our favorite. especially the one with the so-called gordon ramsay. ;)
Aliwaks
April 14, 2010
WOW WOW WOW!!! THANK YOU! Everyone, I'll do you proud! Such an honor, think I'm gonna cry!
dymnyno
April 13, 2010
I got a little porked out last week...but now I am up for trying your recipe...sounds really delicious..
Midge
April 12, 2010
Made this last night: foolproof and DElish. Thanks, Aliwaks, you've got my vote.
mrslarkin
April 11, 2010
These flavors sound fabulous. Porchetta is one of my favorite dishes. P.S. I luv my magic bullet! And I have the slap-chop too (not so great) but no slanket or snugee. ;)
veronique
April 11, 2010
Really like the coriander/fennel/orange/bay leaf combination here. As with other pork recipe contender, I question having so much rosemary. Seems to me that the bay leaf takes care of that layer of seasoning.
Jennifer P.
April 11, 2010
What a wonderful looking and sounding recipe. This will go into my "to test" files. Good luck!
Abra B.
April 9, 2010
I got the pork today and am going to be making this soon. I'm so bummed not to be able to get pork skin though, since after using it for years in France I really appreciate all it has to add to a dish. I'm still going to try to find some, but I'm not holding my breath. This recipe looks delicious to me.
spinthebottleny
April 7, 2010
This sounds fantastic -- and I too am a fan of the Magic Bullet. Perfect for spice rub grinding and frozen fruit drinks.
pierino
March 31, 2010
I guess I don't understand the part about discarding the skin. For me crispy skin and fat make porchetta what it is. Other than that, it sounds delicious. But I'm glad that for your "Philly Style" you didn't use Cheeze Wiz. ;-) Good luck though!
Aliwaks
March 31, 2010
I don't discard the skin, it's quite clear inthe recipe and the pictures that the skin is a part of the technique and the final product that the skin is there, step 6 and 8 show that. I serve it with the crispy strips.
Aliwaks
March 31, 2010
Pierino, guess I left out the adding the crispy strips after you cut them, my bad...I revised the instructions. Hey, there's more to Philly than Cheese Wiz, we have some great sandwiches here, roast pork with broccoli rabe and aged provolone is a standard, sadly it doesn't get as much press and the loathsome "Wiz Wit" cheesesteak
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