Pork Shoulder Stuffed With Anise, Rosemary And Garlic
serves 6-8
Recipe from cookthink
Porchetta is a traditional Italian dish, one that's often made by stuffing a whole suckling pig. For a simpler version, try it with just the pork shoulder, as we've done here. Be sure to ask your butcher to butterfly it for you, since it's tricky to do at home. The stuffing varies slightly according to the cook, so consider this one of many options.
ingredients
3 tablespoons olive oil
1 large onion, thinly sliced
2 links of spicy Italian sausage, removed from the casings
1 teaspoon anise seeds
2 tablespoons freshly ground black pepper
3 tablespoons chopped fresh rosemary
8 cloves garlic, thinly sliced
4 pounds boneless pork shoulder, butterflied to 1 inch thick
1/4 cup white wine
timer
prep: 40 minutes
total: 3 hours 10 minutes
tools
large skillet
kitchen twine
large roasting pan
digital, instant-read meat thermometer
instructions
1. Heat the oven to 350F.
2. Heat the olive oil in a large skillet over medium heat. Sauté the onions until soft and lightly browned, about 7-9 minutes. Add the sausage, anise, pepper, rosemary, and sliced garlic, and cook until the pork's no longer pink, about 7-9 minutes Set aside to cool slightly.
3. Unroll the pork shoulder and season it generously with salt and pepper. When the stuffing has cooled, spread it evenly over the slab of pork, leaving about 1/2 inch bare on the two longer and one of the shorter sides.
4. Starting from the covered short side, start rolling the meat up like a jelly roll. Tie closed using kitchen twine, and set in a large roasting pan. Pour the white wine over the pork and roast for 2 to 2 1/2 hours, until the meat reaches a temperature of 160F. (We like to occasionally spoon the drippings back over the meat while it cooks.) Let the pork rest 10-15 minutes before serving.
