How do I properly score the skin and fat on a pork roast for porchetta?

To score the skin and fat, use a sharp knife or razor blade to make shallow cuts across the surface, being careful not to cut into the meat. The scores should be evenly spaced and penetrate just the skin and fat layers. This allows the skin to crisp up during roasting. If unsure, ask your butcher to score it before purchase.

How long should I marinate porchetta to get the best flavor?

Rub the pork thoroughly with your herb and spice mixture and cover it well. Refrigerate the pork for at least 6 hours, but for best results, marinate it overnight. This lets the flavors penetrate the meat deeply and enhances the overall taste of the porchetta.

Should I tie a boneless pork shoulder before roasting porchetta?

Yes, tying a boneless pork shoulder with kitchen string at 2-inch intervals helps maintain its shape during cooking. This ensures even cooking and helps hold the seasoning inside, resulting in a uniform roast that’s easier to slice.

What is the recommended oven temperature and cooking time for porchetta?

Begin roasting the pork at 450°F (230°C) for 35 minutes to help crisp the skin. Then lower the temperature to 325°F (160°C) and continue cooking for 2 hours 45 minutes to 4 hours, depending on the roast size, until the internal temperature reaches 180°F (82°C) for tender, sliceable meat.

How long should I let porchetta rest after roasting before slicing?

Let the porchetta rest on a cutting board for 15 to 30 minutes after roasting. This resting period allows the juices to redistribute throughout the meat, preventing dryness and ensuring each slice is moist and flavorful.

Porchetta Recipe With Crispy Skin And Herb Filling Tips

Ingredients

Scale

1 pork shoulder roast (7 to 8 pounds bone-in, skin-on, or 6 to 7 pounds boneless with fat trimmed to ¼-inch thickness)

¼ cup chopped fennel fronds

¼ cup chopped fresh rosemary

2 teaspoons chopped fresh sage leaves

5 garlic cloves, grated or mashed into a paste

Zest of 1 lemon, finely grated

1½ tablespoons kosher salt

1 teaspoon fennel seed

¾ teaspoon red pepper flakes

½ teaspoon black pepper

¼ cup extra-virgin olive oil

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Instructions

1-First, score the skin and fat all over the pork without cutting into the meat, which helps the seasoning seep in and the skin crisp up.

2-Next, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes, and black pepper in a food processor or mortar and pestle, then add olive oil and blend into a paste.

3- Rub this mixture all over the pork; if using a boneless roast, tie it with kitchen string at 2-inch intervals to keep its shape.

4-After rubbing, place the pork in a large bowl, cover it, and refrigerate for at least 6 hours or preferably overnight to let the flavors develop.

5-When you’re ready to cook, remove the pork from the fridge 1 to 2 hours ahead to bring it to room temperature.

6-Preheat your oven to 450°F (230°C), put the pork on a rimmed baking sheet, and roast for 35 minutes to get that golden crust.

7-Reduce the oven temperature to 325°F (163°C) and keep roasting for 2 hours 45 minutes to 4 hours until the internal temperature hits 180°F (82°C) for tender meat; bone-in roasts might take longer.

8-Once done, let the pork rest on a cutting board for 15 to 30 minutes so the juices settle.

Notes

🔪 Properly scoring the skin is essential for crisp, amber-colored cracklings.
🔗 Tying boneless roasts helps maintain shape during cooking.
⏲️ Resting the pork after cooking keeps it moist and tender.

Author: Brandi Oshea
Prep Time: 10 minutes
Marinating time: 6 hours
Cook Time: 4 hours 35 minutes
Category: Main Dish
Method: Roasting
Cuisine: Italian
Diet: Gluten-Free

Nutrition

Serving Size: 1 serving
Calories: 506 kcal
Sugar: 0 g
Sodium: 829 mg
Fat: 45 g
Saturated Fat: 15 g
Unsaturated Fat: 27 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 56 g
Cholesterol: 160 mg