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Porchetta-Style Pork Shoulder Recipe

Classic Italian porchetta-style pork shoulder rubbed with garlic, herbs, and lemon zest and either cooked indirectly over a low grill or roasted in the oven.

Adapted from Weber’s Way To Grill

Ingredients

Scale
  • 1 boneless pork shoulder, about 5 pounds
  • 1/2 cup olive oil
  • leaves from 3 sprigs rosemary
  • 16 large basil leaves
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon chopped garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon red chile flakes
  • olive oil, kosher salt and freshly ground black pepper

Instructions

  1. Butterfly open the pork shoulder, making any additional cuts until the roast is of an even thickness. Trim off the thin pieces of meat on the ends of the pork shoulder and any excess fat to create a rectangular-shaped piece of meat. Ideally you will have about 8 to 10 ounces of meat and fat that you have trimmed off the roast. Cut this trimmed meat into 1-inch pieces.
  2. In a food processor fitted with the blade attachment, combine the 1/2 cup olive oil, rosemary, basil, lemon zest, garlic, salt, fennel, and chile flakes. Process to a smooth puree. Add the trimmed meat and pulse until the mixture resembles ground sausage.
  3. Place the roast skin-side down on a work surface and evenly distribute the filling over the pork, leaving a 1-inch border around the sides so the filling doesn’t fall out when you roll the meat. Press filling into any grooves.
  4. Roll up the meat working from one short end to the other, creating a compact cylinder. Using several pieces of butcher’s twine, tie the roast both crosswise and lengthwise to secure closed. Rub roast on all sides with olive oil and sprinkle generously with salt and black pepper. Let stand at room temperature for 30 minutes while you prepare the grill.
  5. Prepare the grill for indirect cooking over medium heat, brush the cooking grates clean and grill the roast with the lid closed, until the internal temperature reaches 170°F, about 2 to 2 1/2 hours. 
  6.  
  7. Transfer roast to a cutting board and loosely tent with foil. Let rest 20 to 30 minutes before slicing. Remove twine and carve into thin slices.