Porchetta-Style Roast Pork

• servings: 8 servings
• total time: 3 hours 45 minutes

Ingredients

2 Tbsp. fennel seeds

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

2 tsp. black peppercorns

1 tsp. crushed red pepper flakes

1 5½–6-lb. skinless, boneless pork shoulder (Boston butt), excess fat trimmed

6 large garlic cloves, finely chopped

2 Tbsp. extra-virgin olive oil, plus more for pan

1 cup dry white wine

½ cup low-sodium chicken broth

Special equipment: A spice mill or mortar and pestle

Directions

Toast 2 Tbsp. fennel seeds in a dry small skillet over medium-high heat, tossing often, until fragrant and slightly darkened in color, about 4 minutes. Transfer fennel to spice mill or mortar and pestle and let cool. Add 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 2 tsp. black peppercorns, and 1 tsp. crushed red pepper flakes; coarsely grind.

Place one 5½–6-lb. skinless, boneless pork shoulder (Boston butt), excess fat trimmed, in a 13x9" baking dish. Rub pork all over with 6 large garlic cloves, finely chopped, then coat with spice mixture, patting to adhere. Cover pork loosely with wax paper and chill 12 hours.

Preheat oven to 450°. Coat a large rimmed baking sheet with extra-virgin olive oil. Uncover pork and transfer, fat side up, to baking sheet; drizzle with 2 Tbsp. extra-virgin oil. Roast pork 30 minutes. Reduce oven temperature to 300° and continue to roast pork until very tender and an instant-read thermometer inserted into the thickest part registers 190°, 3–3½ hours longer. Carefully transfer pork to a cutting board and let rest 15–30 minutes; reserve baking sheet.

While the pork is resting, pour juices from reserved baking sheet into a heatproof measuring glass; using a spoon, skim off fat from top. Set baking sheet across 2 burners and pour in 1 cup dry white wine and ½ cup low-sodium chicken broth. Bring to boil over medium-high heat, scraping up any browned bits with a wooden spoon. Cook, stirring often, until mixture is reduced to ¾ cup, about 4 minutes. Add pan juices and whisk to blend. Pour pan sauce into a small bowl (sauce will be thin).

Thinly slice pork against the grain. Serve with pan sauce alongside.