Mock Porchetta With Roasted Vegetables

READY IN: 27hrs


  • 1
    three-pound bonless pork shoulder butt pork roast
  • salt (about 1/2 teaspoon salt per pound)
  • 1
    teaspoon lemon zest
  • 1
    tablespoon capers, rinsed, pressed dry and barely chopped
  • 3
    garlic cloves, coarsely chopped
  • 12
    fresh sage leaves, crushed, coarsely chopped (1Ã 1/2 teaspoons dried)
  • 1
    tablespoon of chopped fresh rosemary, leaves stripped off stem
  • 1
    tablespoon fennel seed, barely crushed (divided ( 2 teaspoons and 1 teaspoon)
  • 1 12
    teaspoons freshly cracked black pepper
  • 1 -2
    lb prepared root vegetables (potatoes, onions, carrots, rutabagas, fennel bulb)
  • 23
    2/3 cup chicken stock or 2/3 cup water
  • 3
    tablespoons dry vermouth or 3 tablespoons white wine
  • butcher's kitchen twine


  • Trim all but 1/4" layer of fat. Make slits in the pork where the fat lays next to the muscle. This will be for the stuffing. Make several slits, careful not to cut the pork in half. You will want to have a lot of internal surfaces to place the herb mixture. The idea is to roll the seasonings into the roast, making a sort of pork butt roulade.
  • Combine zest, capers, 2 teaspoons fennel seeds, herbs and pepper together; stuff the pork inside all of the cut slits. ( It should be about 1/2 cup loosely packed.).
  • Tie the pork up with string. Rub remaining 1 teaspoon fennel seeds on the outside of the pork. Season with salt and black pepper.
  • Marinate overnight. Take out of refrigerator for 30 minutes prior to roasting.
  • Preheat oven to 350. Roast for approximately 2 1/2 hours.
  • Toss vegetables in very small amount of olive oil. Season with salt.
  • Roast pork with vegetables. If roast has not turned brown within the first 45 minutes, turn oven up to 375. After one hour of cooking, turn roast and vegetables.
  • Cook until internal temperature is at 160 degrees. Allow to rest 20 minutes outside of oven, while making the pan sauce. Pork will continue to cook.
  • The pork should look golden and crispy. As the herbs fall into the liquid, reapply to the exterior of the roast. Once cooked, remove twine.
  • In making the pan sauce, remove the pork and vegetables, spoon off the fat, add in vermouth and stock or water and cook over low heat. Deglaze the pan. Skim more fat off if necessary. Pour sauce over slices of pork.
  • Note: Watch the vegetables. They may be done before the pork is done, but you do want them to be very caramelized.