- Main
- Pork
- Italian
- Make-ahead
- Oven
- Stovetop
Ingredients
- 1
boneless skin-on pork shoulder, 5–6 lb, butterflied flat, skin scored in a 1/2-inch crosshatch
For the rub
- 2 tbsp
fennel seeds
- 1 tbsp
black peppercorns
- 8 cloves
garlic, peeled
- 3 tbsp
fresh rosemary leaves, chopped
- 2 tsp
lemon zest, finely grated (from 1 lemon)
- 1 tbsp
kosher salt
- 2 tbsp
olive oil
For the skin
- 1 tbsp
kosher salt
For roasting
- 1 cup
dry white wine
- 1 cup
water
- 1
onion, peeled and thickly sliced
- Dairy-free
- Gluten-free
No major allergens.
Worked out from the ingredients.
Steps
- Step 1
Toast the fennel seeds and peppercorns in a dry skillet over medium heat, shaking often, until fragrant, about 2 minutes. Tip onto a plate to cool, then crush coarsely in a mortar or under the bottom of a heavy pan. Mash or finely chop the garlic with the rosemary, lemon zest and 1 tbsp kosher salt, then stir everything together with the olive oil into a paste.
15 min
- 2 tbsp fennel seeds
- 1 tbsp black peppercorns
- 8 cloves garlic
- 3 tbsp fresh rosemary leaves
- 2 tsp lemon zest
- 1 tbsp kosher salt
- 2 tbsp olive oil
- Step 2
Lay the pork skin-side down on a board. Rub the paste all over the meat side only, working it into any seams (keep it off the skin, or it will burn). Roll the shoulder up tightly into a log with the skin on the outside and tie snugly with butcher's twine at 1-inch intervals. Pat the skin completely dry, rub it all over with the remaining 1 tbsp salt, and set the roast on a rack over a tray. Refrigerate uncovered overnight, or at least 8 hours.
8 hr, hands-off
- 1 boneless skin-on pork shoulder, 5–6 lb
- 1 tbsp kosher salt
- Step 3
Take the pork out of the fridge and let it sit at room temperature for 1 hour. Heat the oven to 300°F. Scatter the onion in a roasting pan, pour in the wine and water, and set a rack over the pan (or sit the roast directly on the onions). Pat the skin dry once more.
1 hr, hands-off · 300°F
- 1 cup dry white wine
- 1 cup water
- 1 onion
- Step 4
Roast the pork at 300°F until a thermometer in the center reads 190–195°F and the meat feels tender when poked with a skewer, about 4 hours. Top up the pan with a splash of water if it dries out.
4 hr, hands-off · 300°F
- Step 5
Raise the oven to 475°F and roast 20–30 minutes more, turning the pan once, until the skin is deep brown, puffed and crisp all over. If any patch stays soft, give it a minute or two directly under the broiler, watching closely.
30 min · 475°F
- Step 6
Move the roast to a board and rest 20 minutes. Meanwhile, strain the pan juices into a small pot, skim off the fat and simmer to concentrate slightly; season to taste. Snip off the twine, cut the roast into thick slices with a serrated knife, and serve with the juices.
20 min
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026