Roasted "Porchetta Style" Pork Butt

The term porchetta is a loaded one: with the evolution of cooking and Italian cuisine, this traditional Italian delicacy has taken on many new forms over the years. While a classic porchetta is typically made from the entire middle section of the pig, including the belly and the loin but not including the bones, today many folks find it easier to use a pork butt, which has plenty of fat and flavor. Our Roasted "Porchetta Style" Pork Butt is easy to prepare and sure to impress. 

Photo by Dave Atkinson

Photo by Dave Atkinson

1 (5 - 6 lb.) boneless pork butt
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano
5 cloves garlic, microplaned or mashed to a paste
zest of 1 lemon
2 Tbs. kosher salt
1 tsp. fennel seed, toasted & ground
3/4 tsp. red pepper flakes
1/2 tsp. freshly cracked black pepper
1/2 cup extra virgin olive oil



Using a sharp knife, butterfly open the pork butt, then pound meat with a mallet until the same thickness is reached throughout the entire piece.

In a food processor (or using a mortar and pestle) combine the herbs, garlic, lemon, spices, and olive oil and pulse or mash together until a paste has formed. Rub paste over the entire piece of pork until evenly covered. Roll up the pork and tie with butcher's twine in 2-inch intervals. Refrigerate pork at least 4 hours, preferably overnight.

Heat oven to 450 degrees. On a rimmed baking sheet, roast the pork for 30 minutes to sear the outside. Lower the temperature to 325 and cook for an additional hour or until the internal temperature reaches 160.

Transfer pork to a cutting board and rest for 15 minutes before slicing.