While we were in Rome, Italy, we passed a deli on our way to the Jewish ghetto. Andy wanted to stop and get a porchetta sandwich, which were piled high for the day. I said, no, we'll stop on the way back. Of course we never stopped and for 18 years he's been asking me to make porchetta.
It's really not complicated at all. I used a 4 lb pork shoulder (boneless). I butterflied it, meaning to use a very sharp knife and slice into the roast on the long end, like a book. You can have your butcher do it.
The most important thing is getting the piece of pork to 1/4 inch thick. When rolling it, tightly roll the long side.
Here is how I made it:
The day before-
1 - 4.5lb pork shoulder
1 whole bunch of fresh Italian parsley, stems removed
6 cloves peeled garlic
1/2 tsp fennel seed
1 tsp onion powder
Ground fresh black pepper
1 tsp salt or to taste
Crushed red hot pepper flakes
Lemon rinde from 1 lemon
Kitchen twine for tying up roast
Spread the parsley pesto all over the inside butterflied pork. Roll very tight. Spread rub all over tied roast. Use every bit.
Prepare pieces of twine ahead of time. Five pieces at one size for the short sides. One longer piece for the long side.
Place covered pork in refrigerator overnight.
Preheat oven to 475 for 30 minutes. Place pork in a roasting pan, uncovered. You want the pork to brown very well.
Lower oven to 275 degrees. Cook for approximately 1 - 1 1/2 hours. Test with meat thermometer. Look for 180 degrees for doneness.
Drippings from roast varies. I poured the drippings into a grease divider. In the pan, I added a slurry, which is, equal parts flour and water. Whisk in the slurry. You will get an amazing gravy. If too thick add a little water at a time. The drippings have a lot of flavor.