Michigan Flag Michigan


Porchetta is a pork roast recipe that was brought to America from Italy during the early 20th century. The dish remains a favorite in the Upper Midwest, especially in Michigan and Minnesota, where it was introduced to mining communities by Italian immigrants. Typically made from a fatty pork shoulder roast with the skin on, this savory dish is seasoned with garlic, rosemary, fennel, and other herbs. The skin, which is sometimes scored, cooks to a crisp to become tasty cracklings. Porchetta sandwiches are commonly found on menus in Connecticut and Philadelphia.       

Recipe Servings: 8

Prep Time
15 minutes
+ 7 hours 15 minutes resting
Cook Time
2 hours 30 minutes
Total Time
10 hours
Gluten Free
Dairy Free


  • 7–8 lb pork shoulder roast (bone-in, skin-on) or 6–7 lb boneless pork shoulder roast (skin-on)
  •  ¼ cup fennel fronds, chopped
  • ¼ cup fresh rosemary, chopped
  • 2 tsp fresh sage leaves, chopped
  • 5 garlic cloves, grated or mashed to a paste
  • 1 lemon, zest finely grated
  • 1½ Tbsp kosher salt
  • 1 tsp fennel seed
  • ¾ tsp red pepper flakes
  • ½ tsp ground black pepper
  • ¼ cup extra-virgin olive oil


  1. Pat the roast dry using paper towel.
  2. Score the skin and fat all over the pork roast using a knife and taking care not to cut down to the meat. This step is optional.
  3. Combine the fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes, ground black pepper, and olive oil in a food processor. Pulse until a paste forms.
  4. Rub the paste all over the pork roast, place it in a large bowl, cover the bowl with plastic wrap, and chill it in the refrigerator overnight or for at least 6 hours.
  5. Remove the pork from the refrigerator 1–2 hours before it will be cooked.
  6. Preheat the oven to 450°F.
  7. Transfer the pork to a rimmed baking sheet, placing it skin-side up, and roast it in the oven for 35 minutes.
  8. Reduce the heat to 325°F and continue to cook for 2½–4 hours, until a thermometer inserted into the thickest part of the meat reads 180°F. Boneless roasts will cook more quickly than ones with bone.  
  9. Remove the roast from the oven, transfer it to a cutting board, and let it rest for 15–30 minutes before slicing and serving.   

Sign In

Please enter your user name and password or your library card number.