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Porchetta (Italian Roast Pork)

"A tasty recipe from central Italy. Serve on a toasted crusty roll or with potatoes and spinach on the side."

Ingredients :

20 leaves chopped fresh sage
2 cloves garlic, coarsely chopped
3 sprigs chopped fresh thyme
3 sprigs chopped fresh rosemary
2 tablespoons fennel pollen
1 1/2 teaspoons sea salt
1 1/2 teaspoons coarsely ground black pepper
1 (3 1/2) pound skin-on pork shoulder roast
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine

Instructions :

Prep : 25M	Cook : 8M	Ready in : 5H35M

Preheat oven to 250 degrees F (120 degrees C).
Combine sage, garlic, thyme, rosemary, fennel pollen, salt, and black pepper in a small bowl.
Make ten 1/2-inch incisions all over the pork. Stuff the incisions with 1/3 of the sage mixture. Brush olive olive over the pork and rub on remaining 2/3 of the sage mixture. Transfer to a roasting pan.
Roast pork, skin-side up, in the preheated oven until golden, about 2 hours.
Pour wine into the roasting pan. Continue roasting pork, basting with wine at regular intervals, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours.
Let pork rest, covered in aluminum foil, for 10 minutes before slicing.

Notes :

Substitute 2 teaspoons each dried sage, dried thyme, and dried rosemary for the fresh herbs if preferred.
Chop herbs and garlic together using a food processor if desired.
You can marinate the roast overnight (after step 3) if you wish .
Substitute red wine for the white wine if desired.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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