Zunicaf’s Mock Porchetta
From Pam Fortier of Decadent Desserts
“I’ve had my best results for this using Broek Pork Acres Berkshire pork from Second to None Meats. The three days of marinating really makes a difference; the meat is meltingly tender and perfumed with the herb/spice mixture.”
- 2 ½ -3 lbs boneless pork shoulder
- 2 t. salt
- 1 T. capers, drained
- 1 t. minced lemon zest
- 3 garlic cloves, minced
- 1 ½ t. minced fresh sage
- 2 t. minced fresh rosemary
- 2 t. minced fennel seeds
- 1 ½ t. freshly ground black pepper
- 2/3 c. pork or chicken stock, preferably home-made
- 3 T. dry vermouth
If the roast is tied, untie it and salt all sides of the roast. Push your fingers into the natural seams of the meat, creating pockets. Combine the capers, lemon zest, garlic, herbs and pepper and spread all over the pork, pushing into seams and pockets. Place the roast in a bowl, covered, and refrigerate 2 to 3 days.
When you are ready to cook, preheat the oven to 350°F.
Tie the roast up for uniform cooking. Place the pork on a roasting pan and roast 1 hour. Turn the roast over. Roast 1 hour and turn again; add 1/3 cup of the stock to the pan. Roast for another 15 to 30 minutes, to 185°F on an instant-read thermometer. The roast should be golden and fragrant. Remove to a platter and tent loosely with foil.
Remove some of the fat from the pan and place the pan over low heat on the stove. Add the vermouth and remaining stock and scrape the pan to incorporate the caramelized bits on the bottom to create a sauce. Add any juices that may have accumulated under the pork on the platter. Slice and serve with the pan sauce.
Serves 4 to 6, with leftovers. (You’ll want leftovers; they make a great sandwich.)