Porchetta

Name: Porchetta
Yield: Serves 8 to 10
Cuisine: Europe, Italian
Ingredients: 3 tablespoons, fennel seeds; 1/2 cup fresh, rosemary leaves (2 bunches); 1/4 cup, fresh thyme leaves (2 bunches); 12 , garlic cloves, peeled; , Kosher salt and pepper; 1/2 cup, extra-virgin olive oil; 1 (5- to 6-pound), boneless pork butt roast, trimmed; 1/4 teaspoon, baking soda

Main Courses
Europe
Italian
Meat
Pork
Roasts
Easter
Cookbook Collection

By Andrew Janjigian ･ Appears in Cook's Illustrated November/December 2016, America's Test Kitchen TV

Italy’s rich herb-and-garlic-infused slow-cooked pork is one of the world’s best street foods. We wanted to transform it into a roast for company.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES 8 to 10

TIME 1½ to 2 hours, plus 6 hours chilling

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