Best for: A Sunday centerpiece that slices into sandwiches all week.
Roman porchetta is a whole pig; the home-grill version uses a butterflied pork shoulder rolled around fennel seed, rosemary, garlic, and lemon zest, tied tight and roasted over indirect heat. Framed honestly, it is an adaptation — but the crisp skin, herb perfume, and juicy slices are the real thing in spirit.
Grill: Indirect medium heat; 325°F with the lid closed, then a final direct blast for the skin. Equipment: Covered grill, butcher’s twine, sharp knife, instant-read thermometer, drip pan.
Ingredients
30 minutes Rest: 20 minutes. Total: 4 hours 20 minutes.
Pork and herb paste
- 1 boneless pork shoulder, 4 to 5 lb, butterflied to an even 1-inch thickness, skin on if available
- 2 tablespoons fennel seeds, lightly crushed
- 2 tablespoons chopped fresh rosemary
- 6 garlic cloves, minced
- 1 tablespoon lemon zest
- 2 teaspoons black pepper
- 1 tablespoon fine table salt, plus 1 teaspoon for the skin
- 3 tablespoons olive oil
To serve
- Crusty rolls
- Salsa verde or lemon wedges (optional)
Directions
Stir the fennel seeds, rosemary, garlic, lemon zest, black pepper, 1 tablespoon salt, and olive oil into a paste. Lay the butterflied pork skin-side down and spread the paste over the meat.
Roll the pork up tightly into a log with the skin on the outside. Tie it with butcher’s twine every inch, rub the skin with the remaining 1 teaspoon salt, and refrigerate uncovered for at least 2 hours or overnight if time allows (not counted in the times above).
Heat the grill for indirect cooking at 325°F with a drip pan under the grate. Set the porchetta over the drip pan, close the lid, and roast for about 3 hours.
Cook until the center reaches at least 165°F and a skewer slides in with little resistance, about 30 minutes more. If the skin is not crisp, move the roast over direct heat for 5 to 8 minutes, turning often and watching closely.
Rest the porchetta, tented loosely, for 20 minutes. Snip off the twine.
Slice into 1/2-inch rounds, chopping some of the crisp skin over each slice. Serve on crusty rolls with salsa verde or a squeeze of lemon if you like.
Grilling tip: Dry, cold skin before roasting is the whole secret to the crackle — the overnight uncovered rest in the fridge is worth it.
