Herb-Stuffed Porchetta-Style Picnic Roast
Cut used: Picnic Shoulder pork →
Prep
40 min plus overnight chilling
Cook
2 hrs 30 min
Total
2 hrs 30 min plus chilling
This recipe borrows the Italian porchetta technique and applies it to the more affordable picnic shoulder, butterflying the meat so it can be rolled around a fragrant garlic-fennel-herb paste. Rolling and tying the roast ensures the seasoning runs through every slice rather than sitting only on the surface. A hot initial roast crisps the skin into shattering cracklings while the interior stays moist.
What Ingredients Do You Need?
- 5 lbs Boneless picnic shoulder, skin-on, butterflied
- 2 tbsp Fennel seeds, toasted and crushed
- 3 tbsp Fresh rosemary, chopped
- 2 tbsp Fresh sage, chopped
- 10 Garlic cloves, minced
- 2 lemons Lemon zest
- 1 tsp Red pepper flakes
- 1/4 cup Olive oil
- 3 tbsp Kosher salt
- 1 tbsp Black pepper
How Do You Make Herb-Stuffed Porchetta-Style Picnic Roast?
- 1
Prepare the herb paste
Combine fennel seeds, rosemary, sage, garlic, lemon zest, red pepper flakes, and olive oil into a coarse paste.
- 2
Season the interior
Lay the butterflied shoulder skin-side down and score the meat lightly. Rub the interior generously with the herb paste and half the salt.
- 3
Roll and tie
Roll the shoulder tightly into a log with the skin on the outside, then tie firmly with kitchen twine every inch and a half.
- 4
Dry the skin
Pat the skin dry, score it in a crosshatch pattern, and rub the remaining salt and pepper over the surface. Refrigerate uncovered overnight to dry the skin further.
- 5
Initial high roast
Bring to room temperature for 1 hour, then roast at 450°F for 30-40 minutes until the skin begins to blister and crackle.
- 6
Slow finish
Reduce oven to 300°F and continue roasting for about 2 hours, until internal temperature reaches 195-200°F for a tender, sliceable roast.
- 7
Rest
Rest for 25-30 minutes, tented loosely, before removing the twine and slicing.
- 8
Slice and serve
Cut into thick rounds, making sure each slice gets a piece of the crackling skin.
What Are the Pro Tips for This Recipe?
- 💡 Drying the skin uncovered overnight in the fridge is the key to shatteringly crisp cracklings.
- 💡 Tie the roast firmly and evenly so it cooks uniformly and holds its shape when sliced.
- 💡 If the skin isn't crisping enough near the end, finish under the broiler for 2-3 minutes, watching closely.
- 💡 This roast is excellent cold the next day, sliced thin for sandwiches.
