Italian Sunday Porchetta Recipe | Yummly

Italian Sunday Porchetta

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Italian Sunday Porchetta

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Pork shoulder recipe courtesy of Dave Lieberman, celebrity chef and author of Young and Hungry: Making the Most of Fresh and Affordable Food and Dave's Dinners: A Fresh Approach to Home-Cooked Meals


  • 4 lb. bone-in pork shoulder roast
  • 6 cloves garlic (peeled)
  • 2 sprigs rosemary (broken into 6 total pieces)
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 5 tsp. vegetable oil
  • 2 large carrots (peeled and cut into large chunks)
  • 3 stalks celery (cut into large chunks)
  • 2 yellow onion (large, sliced about 1/2-inch thick)
  • 1 1/2 cups dry white wine
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    1. Preheat oven to 450 degrees F.
    2. Make 6 small slits in the flesh of the roast, about 1/2 inch deep and 1/2 inch long. Insert a garlic clove and a piece of rosemary into each slit. Rub all sides of roast with salt and pepper, then rub with oil.
    3. Place roast, skin-side-down, in a large heavy roasting pan with low sides. Roast in the oven for about 30 minutes until nicely browned. Remove roast from oven.
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