Servings: 6
Boneless pork shoulder blade roast 
1 (2 1/2 lb)
Olive oil 
4 tsp (plus for pan)
1 tbsp, divided
Ground black pepper 
1 tbsp
Fresh sage leaves 
2 tbsp, chopped
Fresh rosemary 
2 tbsp, chopped
1, zested
6 cloves, minced
Fennel seeds
2 tsp, lightly crushed
Easter Recipe: Simplified Porchetta
20 m
9 h 25 m
Ready in:
9 h 45 m
  1. Cut the pork lengthwise (1 inch from the edge), slicing down but not cutting through. Open the pork along the cut. Keep the knife parallel to the work surface. Slice the pork open to unroll it. Make slashes through connective tissue to make the meat even. 
  2. Rub the even surface with oil (2 tsp). Season with salt (2 tsp), ground black pepper, sage, zest, rosemary, garlic, and fennel seeds. Press the mixture of seasonings in. Roll up the meat. Tie in several places using kitchen twine.
  3. Transfer the pork to a rack. Place the rack on a plate. Sprinkle the roast with salt (1 tsp). Refrigerate uncovered overnight. 
  4. Next, preheat the oven to 450° F (220° C/Gas mark 8). Prepare a baking dish by oiling it. Transfer the meat to the prepared dish. Rub the pork with oil (2 tsp). 
  5. Bake for 15 minutes, or until seared. Reduce the heat to 250° F (120° C). Roast for 1 hour, or until the center of the roast reaches 145° F (65° C). Then, loosely cover with foil. Allow the meat to rest for 10 minutes. Slice. Serve and enjoy your Easy Porchetta!