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Porchetta

Sara Jenkins
  • minutes
  • Serves 6

INGREDIENTS

3 3/4

lbs Pork shoulder, boneless skin-on

4 tbsp

Fennel pollen

5

Garlic cloves

5

Leafy sprigs rosemary

20

Sage, fresh leaves

1 1/2 tsp

Black pepper, freshly cracked

1 1/2 tsp

Sea salt, medium coarse

2 tbsp

Olive oil, extra-virgin

1 cup

Red or white wine, dry

5

Leafy sprigs fresh thyme, leaves removed