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Ben Herreid's Porchetta pork roast

Ingredients

  • 1 deboned pork shoulder
  • 2 sweet Italian sausages, removed from casings
  • 1 large onion, sliced
  • 1 bulb fennel, sliced like the onion
  • 2/3 cup apricot preserves or quince paste
  • 1/2 cup golden raisins
  • 3 cups dry white wine
  • kosher salt

spice rub (makes a little less than a cup)

  • scant 1/2 cup ground fennel
  • 1/4 cup ground coriander
  • 1/4 cup garlic powder
  • 2 Tbsp ground white pepper OR black pepper with some red pepper flakes thrown in

Instructions

  1. Directions:

    Cut open pork shoulder so that it can be rolled up. It should be cut sort of like a tri-fold brochure, keeping the fat as the outside layer. Season liberally on both sides with spice rub and kosher salt.

    Make filling by sautéing fennel, onion, sausage, garlic. Once sausage is browned and both fennel and onion is soft, set aside and let cool. Mix in golden raisins and apricot preserves. Season with salt.

    Put fennel/sausage mix inside pork shoulder and roll tightly. It will be messy. Tie with baking twine as you would a roast. Transfer to a covered roasting pan.

    Roast at low temp (185) in covered pan with three cups of dry white wine for 7-10 hours, or until the pork is fork tender. Drain the drippings and set aside.

    Uncover and roast at 500 for 20 minutes or so, rotating the pan midway through. You want to crisp the exterior up and render the outside fat.

    Slice and serve.

    If you like, reduce the drippings to add back in on top of the pork.