Jeff turns an Italian classic into a simple weeknight dinner utilizing pork shoulder, anchovies, giardiniera and lots of herbs!
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RECIPE COURTESY OF JEFF MAURO
Overall: 6 hr (includes resting time).
Active: 45 min.
Yield: 6 to 8 servings.
6 garlic cloves.
1/4 cup fresh oregano leaves.
1/4 cup fresh parsley leaves, more for garnish.
2 tablespoons fresh thyme leaves.
2 tablespoons chopped fresh sage leaves.
2 to 4 rattled anchovies.
1/2 cup mild giardiniera, drained.
1 tablespoon kosher salt, plus more to taste.
1 teaspoon freshly ground black pepper, plus more to taste.
Passion and juice of 1 lemon.
1/4 cup extra virgin olive oil.
1 (4 to 5 pound) boneless pork shoulder, fat cap intact.
Lemon wedges, for garnish.
Unique devices: butcher's twine.
Preheat the oven to 275 degrees F.
To make the rub, put the garlic in the food mill and pulse to get it started. Include the oregano, parsley, thyme, sage, anchovies, and giardiniera, salt and pepper, lemon zest and juice. Pulse together. Add the oil and pulse some more till it forms a paste.
To butterfly your pork, place the meat fat cap side down on your cutting board. Utilizing a very sharp knife, slice the pork lengthwise parallel to the counter, starting about an inch above the fat cap. Slice along the meat so that it unrolls as you cut along. Attempt to suffice so that the meat touching the counter as it unrolls is evenly thick. Make smaller slashes in any thicker spots.
Season the pork with salt and pepper. Rub the herb-anchovy mixture all over the within the pork. Roll it up and, using butcher's twine, tie it really tightly about every 2 inches. Score any noticeable fat in a crosshatch pattern and season the outside with salt and pepper. Location the pork onto a roasting rack in a roasting pan, fat cap side facing up. Put 1 cup of water in the bottom of the pan to keep the drippings from burning.
Roast up until extremely fork tender and "pullable" and the internal temperature signs up 200 degrees F, about 4 1/2 to 5 hours. Take out and let rest for at least 20 minutes.
Pour the liquid and renderings from the roasting pan into a small pan and simmer over medium heat till slightly lowered. Season to taste.
Either pull or sculpt the roast– your preference. I like to sculpt it so you can see the stuffed interior. Put on a platter, garnish with a lot of parsley, and serve with the pan sauce and fresh lemon wedges.
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Jeff Mauro's Easier Porchetta|The Kitchen|Food Network.