Porchetta Italiana recipe

6 servings

6 pounds boned pork shoulder with skin intact, butterflied

1/4 cup olive oil

2 tablespoons salt

2 tablespoons ground black pepper

6 cloves garlic, minced

2 tablespoons chopped fresh rosemary

1/4 cup chopped fresh dill weed

1/4 cup red wine

3 tablespoons browning sauce

Oil the shoulder roast inside and out and rub the salt and pepper into the flesh.

Rub the garlic, rosemary and dillweed into the flesh.

Put shoulder into a leakproof and container and pour the wine in and around the shoulder.

Cover tightly and place in the refrigerator to marinate for 3 days.

Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll.

Bring the meat to room temperature for about 45 minutes.

Preheat the oven to 325 degrees F (165 degrees C).

Paint the roast with browning sauce and bake the roast until it has internal temperature of 150 degrees F (65 degrees C).

Estimate 30 minutes cooking time per pound.

Remove from oven, tent with foil and let stand for 15 minutes before carving.

The internal temperature should be 160 degrees F (70 degrees C) at this time.

Serve.