Roasted Porchetta (Pork Shoulder)

Roasted Porchetta (serve with Barbera Barbera)

3 Tbsp fennel seeds
2 Tbsp coarse kosher salt
2 tsp black peppercorns
1 tsp dried crushed red pepper
1 (5½ - to 6-pound) boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
6 large garlic cloves, minced
1 Tbsp stone ground mustard
2 Tbsp extra-virgin olive oil plus additional for brushing
1.5 cups low-salt chicken broth


Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).

Place pork in 13 x 9 x 2–inch glass baking dish. Rub garlic and mustard all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.

Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours, 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.

Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until broth is reduced to ¾ cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).

Thinly slice roast. Serve with sauce.