Roasted Porchetta

Serving 10 people

270 min


  • fennel seed 2 tablespoons fresh ground fennel seed
  • fresh parsley 1/4 cup chopped fresh parsley
  • fresh rosemary 1/4 cup chopped fresh rosemary
  • fresh sage 1/4 cup chopped fresh sage
  • garlic 1/4 cup chopped garlic
  • kosher salt 1/4 cup kosher salt
  • lemon zest 2 tablespoons fresh zest of 1 lemon and orange
  • olive oil 1/2 cup extra-virgin olive oil
  • pepper 2 tablespoons fresh cracked black pepper
  • pork butt 1 whole pork butt (bone removed by butcher)
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How to make it

  1. Watch how to make this recipe.
  2. Special equipment: butchers twine
  3. Preheat the oven to 350 degrees F.
  4. Using a sharp knife, slice open the butt, following the fat cap, until you are able to roll it flat.
  5. Make a paste with the olive oil, garlic, fresh herbs, fennel seeds and zest. Take half of the salt and sprinkle the exposed inside of the butt. Do the same with half of the black pepper.
  6. Pour the herb paste onto the butt.
  7. Spread evenly into the meat.
  8. Roll the meat up back onto itself creating a large pinwheel of pork and herbs. Secure the roast together using butchers twine. Sprinkle the outside of the roast with the remaining salt and pepper.
  9. Place the butt onto a roasting rack inside of a roasting pan.
  10. Place the butt into the oven and cook for 3 1/2 to 4 hours, or until the inside is 140 degrees F.
  11. Let cool and slice.