Whole 30 Slow-Roasted Pork Shoulder Porchetta-Style

Total time13 hr 30 min

Prep time30 min

Cook time5 hr

Whole 30 Slow-Roasted Pork Shoulder Porchetta-Style

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Ingredients

8 servings

For the roast

1 bone-in pork shoulder (7–8 lb), skin-on if available
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
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1 tsp kosher salt

For the herb paste

2 tbsp fennel seeds
1 tbsp black peppercorns
6 garlic cloves, minced
¼ cup fresh rosemary leaves, finely chopped
¼ cup fresh sage leaves, finely chopped
1 tbsp fresh thyme leaves
1 tbsp lemon zest (from about 2 lemons)
1 tsp red pepper flakes
2 tsp kosher salt
3 tbsp olive oil

For roasting

½ cup dry white wine
½ cup chicken broth

For serving

lemon wedges, for serving (optional)
crusty bread or ciabatta rolls, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Toast the fennel seeds and black peppercorns in a small dry skillet over medium heat, stirring frequently, until fragrant and the fennel seeds are lightly golden, about 2–3 minutes. Transfer to a mortar and pestle or spice grinder and coarsely grind.
2
Combine the ground fennel and pepper with the minced garlic, rosemary, sage, thyme, lemon zest, red pepper flakes, 2 tsp kosher salt, and olive oil in a small bowl and stir into a thick paste.

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