Join! 12 weeks for $1

Fennel-Rosemary Porchetta

8 Servings

1½ days 30 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Porchetta is a roasted whole hog tradition from the Italian region of Umbria. Turning it into a home cook–friendly pork roast proved challenging. After testing recipes with pork loin (too dry) and pork belly (too fatty), we settled on a boneless pork butt roast. Traditional porchetta is succulent and complex because almost all parts of the pig are used. For our scaled-down version, we added pancetta (seasoned and cured pork belly that has not been smoked), which lent a richness to the filling and helped baste the roast from the inside out. Fennel is a key flavor of the dish. We used ground fennel seeds in a seasoning rub and, while the roasted pork rested, we used the time (and the flavorful fond in the pan) to roast wedges of fresh fennel. Be sure to buy a boneless pork butt, not a boneless picnic roast; both are cut from the shoulder, but the butt comes from higher up on the animal and has a better shape for this recipe. Porchetta leftovers make great sandwiches, thinly sliced and served on crusty bread or ciabatta rolls. Leftover roasted fennel is perfect for sandwiches, as well.

8

Servings

Tip

Don't cut short the porchetta's resting time. The roast is much easier to slice after it rests for the full hour.

1½ days

30 minutes active

Ingredients

  • 1

    7- to 8-pound boneless pork butt

  • 8

    ounces pancetta, cut into ½-inch cubes

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Janice M.

I made this recipe over the weekend, having stuffed and rolled it 2 days ahead of the roasting. While the flavor was wonderful, and I will probably make this again some day, I have a few comments to make. The meat was difficult to cut into neat slices, as it rather fell apart. There was so much filling, that I found myself pushing it aside on my plate and not eating it due to its texture and strong flavor. Perhaps my rosemary was too old and intense? Finally, I felt the exterior coating could have benefited by the use of more salt. Thank you, 177milkstreet!

diane d.

Can you use boneless pork loin instead?

Lynn C.

Hi Diane -

No. This recipe calls for a boneless pork butt, which is a moderately tough cut of pork with a lot of connective tissue and fat. Because of this it needs to be cooked low and slow and to an internal temperature of 195 degrees to become tender. A boneless pork loin is a lean cut that should only be cooked to 135-140 degrees otherwise it becomes tough and chew.

Best,
The Milk Street Team

Teresa F.

I'm confused by the temperature of 195? Isn't pork typically done at 145?

Lynn C.

Hi Teresa -

This recipe calls for a boneless pork butt, which is a moderately tough cut of pork with a lot of connective tissue and fat. Because of this it needs to be cooked low and slow and to an internal temperature of 195 degrees to become tender. A boneless pork loin, tenderloin or chops are lean cuts that should only be cooked to 135-140 degrees otherwise it becomes tough and chew.

Best,
The Milk Street Team