Porchetta / by Anthony Michael Contrino

Looking for a showstopper to serve at your next dinner party?  This is it.  Don't be alarmed by the lengthy cooking time - there's not much to do.  Have your butcher butterfly the meat and the majority of the heavy labor is taken care of.  Serve with potatoes roasted with the same ingredients in the meat rub.  The porchetta will slice like any old pork roast.  If you want more of that pulled pork texture, drop the oven temp to 300 and cook two hours longer, adding the lager after 4 hours.


1 whole pork shoulder, bone removed and butterflied (6-7 pounds) 1/2 cup fresh sage, finely chopped
1/2 cup fresh rosemary, finely chopped
1/4 cup garlic, minced

2 tablespoons orange zest
1 tablespoon toasted fennel seeds
1/2 teaspoon red pepper flakes
1/2 cup olive oil, divided
Kosher salt and freshly ground black pepper 2 bottles lager

Preheat oven to 325.

In a small bowl, combine the sage, rosemary, garlic, orange zest, fennel seeds, red pepper flakes and 1/4 of the olive oil. stir to combine.

Place the pork shoulder onto a cutting board, skin side down. Season generously with salt and pepper. Spread the rub evenly over the meat. Roll the pork up and fasten with twine. Place the roast onto the cooking rack of a roasting pan. Drizzle the pork with the remaining olive oil and rub to coat. Season generously with salt and pepper. Roast for 2 hours.

Pour the lager over the pork. Cook for another 4 hours, basting every 20 minutes or so. Remove the roast from the oven; rest for 10 minutes. Pour the sauce into gravy boat. Slice the porchetta into 1/4” rounds and serve with the pan sauce.