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Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day ahead, as the pork has to marinate overnight.
8 servings plus leftovers
Ingredients
2 tablespoons fennel seeds
1 tablespoon coarse kosher salt
2 teaspoons black peppercorns
1 teaspoon dried crushed red pepper
1 5 1/2- to 6-pound boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
6 large garlic cloves, minced
2 tablespoons extra-virgin olive oil plus additional for brushing
1 cup dry white wine
1/2 cup low-salt chicken broth
Test-Kitchen Tip
The leftover roast pork would make great pulled-pork sandwiches. Shred the meat and pile it on soft rolls with your favorite barbecue sauce and creamy coleslaw. You could also use the shredded meat as a delicious filling for burritos or enchiladas.
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