Porchetta

Name: Porchetta
Ingredients: 3 lbs boneless pork shoulder, trimmed; kosher salt; freshly ground black pepper; 1/2 cup fennel, fronds finely chopped (from 1 bulb fennel); 3 garlic cloves, minced; 2 tablespoons chopped fresh rosemary; 1 tablespoon fennel seed, toasted in a dry skillet and ground; 2 teaspoons red pepper flakes; 1 yellow onion, peeled and chopped; 2 large carrots, peeled and chopped; 2 ribs celery, chopped; 2 cups chicken broth

12 ingredients

1 steps

Ingredients

3 lbs boneless pork shoulder, trimmed
kosher salt
freshly ground black pepper
1/2 cup fennel, fronds finely chopped (from 1 bulb fennel)
3 garlic cloves, minced
2 tablespoons chopped fresh rosemary
1 tablespoon fennel seed, toasted in a dry skillet and ground
2 teaspoons red pepper flakes
1 yellow onion, peeled and chopped
2 large carrots, peeled and chopped
2 ribs celery, chopped
2 cups chicken broth

Directions

1

["Preheat oven to 300\u00b0F Butterfly pork shoulder to create a 2\" thick rectangle of meat. Cover with a layer of plastic wrap (heavy duty is best) and pound with a mallet until it is about 1\"" thick. Remove plastic wrap.""