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Herbed Pork Shoulder Roast

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Herbed Pork Shoulder Roast

Cuisine:Italian

Course:Dinner

30m prep 3h cook 4h ready

6 to 8 servings Rubbed with lemon zest, fresh herbs, garlic, and fennel, the seasoning for this butterflied shoulder roast is based on Italian specialties like porchetta (a boneless loin rolled up in the belly, which is still attached) and arista di maiale (the classic Florentine loin roast). Since the former is hard to obtain at the meat counter and the latter can be pricey and temperamental, we prefer the richness, convenience, and outstanding flavor of a boneless shoulder roast. If desired, you may use a boneless loin roast: Butterfly, rub the cut side with the seasoning, tie, and roast as directed in Pork Loin Roast. Leftover slices are superb when reheated and crisped up in a skillet. Serve with Garlic-Braised Broccoli Rabe.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • One 4-pound boneless pork shoulder roast
  • 8 garlic cloves, minced
  • Finely grated zest of 1 lemon
  • (1 tablespoon minced fennel fronds)
  • 1 tablespoon minced rosemary
  • 1 tablespoon minced sage
  • 1 tablespoon olive oil
  • 1 teaspoon ground fennel
  • 1 teaspoon red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 1
    • Fat from the pan drippings or butter to make 2 tablespoons
    • 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
    • The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
    • Salt and black pepper
    • (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage)
    • (Finely grated lemon zest or lemon juice)
    Sub-recipe steps
    1. Remove the meat or poultry from the pan, place it on a platter, and keep warm. Pour off all the pan juices, leaving behind or adding: Fat from the pan drippings or butter to make 2 tablespoons
    2. Place the pan over medium-low heat (melt the butter, if using). Gradually whisk in: 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
    3. Cook, whisking constantly, until the roux is smooth and the flour is nutty and fragrant, about 5 minutes. Gradually whisk in: The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
    4. Simmer gently until thickened, up to 10 minutes. Season to taste with: Salt and black pepper; (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage); (Finely grated lemon zest or lemon juice)
    5. Strain the gravy, if desired, and reheat before serving.

Let's Cook

  1. Step 1.

    Have ready: One 4-pound boneless pork shoulder roast

  2. Step 2.

    Untie the roast and butterfly further if some portions seem uneven. Trim any fat or gristle from the inside. Mix together in a bowl: 8 garlic cloves, minced; Finely grated zest of 1 lemon; (1 tablespoon minced fennel fronds); 1 tablespoon minced rosemary; 1 tablespoon minced sage; 1 tablespoon olive oil; 1 teaspoon ground fennel; 1 teaspoon red pepper flakes; ½ teaspoon salt; ½ teaspoon black pepper

  3. Step 3.

    Spread this mixture evenly on the interior of the roast. Roll the shoulder into a roughly cylindrical shape and tie at 1 ½-inch intervals with butcher’s twine. Season the outside of the roast with: 1 ½ teaspoons salt; 1 teaspoon black pepper

  4. Step 4.

    Place on a rack set in a rimmed baking sheet and refrigerate uncovered for at least 3 hours, and preferably overnight (this will promote browning).

  5. Step 5.

    Preheat the oven to 325°F.

  6. Step 6.

    Place the roast on a rack in a roasting pan and transfer to the oven. Roast until a thermometer inserted in the thickest part of the meat registers 180°F, 3 to 3 ½ hours. Transfer the roast to a platter, tent loosely with foil, and let rest for 20 minutes. If desired, pour off the fat from the pan and use the pan juices to make: (Basic Pan Gravy)

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