Porchetta Italiana

Method

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. 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. 3

   Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving.

Nutrition

calories

582 kcal

fatContent

44 g

fiberContent

1 g

sugarContent

0 g

sodiumContent

2112 mg

proteinContent

40 g

cholesterolContent

153 mg

carbohydrateContent

3 g

saturatedFatContent

15 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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