Porchetta Italiana

By mm_food4me

Ingredients

• 6 pounds boned pork shoulder with skin intact, butterflied
• 1/4 cup olive oil
• 2 tablespoons salt
• 2 tablespoons ground black pepper
• 6 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• 1/4 cup chopped fresh dill weed
• 1/4 cup red wine
• 3 tablespoons browning sauce
• Note: Cut the salt in half

Preparation

Step 1

1. Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.

2. Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).

3. Paint the roast with browning sauce and bake the roast until it has internal temperature of 150 degrees F (65 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving. The internal temperature should be 160 degrees F (70 degrees C) at this time. Serve.