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Spicy Kale and Herb Porchetta Recipe

Spicy Kale and Herb Porchetta Recipe
Spicy Kale and Herb Porchetta Recipe photo by Taste of Home
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Spicy Kale and Herb Porchetta Recipe

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Serve this classic Italian specialty as a main entree or with crusty artisan bread as a sandwich. Use the liquid from the slow cooker with your favorite seasonings to make a sauce or gravy. —Sandi Sheppard, Norman, Oklahoma
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 5 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 5 hours

Ingredients

  • 1-1/2 cups packed fresh kale leaves, torn and stems removed
  • 1/4 cup chopped fresh sage
  • 1/4 cup chopped fresh rosemary
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons kosher salt
  • 1 tablespoon crushed fennel seed
  • 1 teaspoon crushed red pepper flakes
  • 4 garlic cloves, halved
  • 1 boneless pork shoulder roast (about 6 pounds), butterflied
  • 2 teaspoons grated lemon zest
  • 1 large sweet onion, thickly sliced
  • 1/4 cup white wine or chicken broth
  • 1 tablespoon olive oil
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Directions

In a blender or food processor, pulse the first eight ingredients until finely chopped. In a 15x10x1-in. baking pan, open roast flat. Spread herb mixture evenly over meat to within 1/2 in. of edges; sprinkle lemon zest over herb mixture.
Starting at a long side, roll up jelly-roll style. Using a sharp knife, score fat on outside of roast. Tie at 2-in. intervals with kitchen string. Secure ends with toothpicks. Refrigerate, covered, at least 4 hours or overnight.
In a 6-qt. slow cooker, combine onion and wine. Place porchetta seam side down on top of onion. Cook, covered, on low until tender, 5-6 hours. Remove toothpicks. Reserve cooking juices.
In a large skillet, heat oil over medium heat. Brown porchetta on all sides; remove from heat. Tent with foil. Let stand 15 minutes.
Meanwhile, strain and skim fat from cooking juices. Transfer to a large saucepan; bring to a boil. In a small bowl mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Cut string on roast and slice. Serve with gravy. Yield: 12 servings.

Test Kitchen tips
  • Traditional Italian porchetta is typically prepared from a whole young pig that is spit-roasted over an open flame. This dish captures that flavor without all the work.
  • To butterfly the pork shoulder, make a cut starting 1 inch from the bottom of the roast and stopping 1 inch from the other side (it's easier to do this with the roast on its side). Lay open the roast like a book. With a knife, make a lateral cut into the thicker piece, taking care not to cut all the way through; unfold and lay flat. You can pound the pork lightly to help even it out.
  • You can also ask the butcher to butterfly it for you.
  • Originally published as Spicy Kale and Herb Porchetta in Taste of Home December 2017

    Nutritional Facts

    1 serving: 402 calories, 24g fat (8g saturated fat), 135mg cholesterol, 1104mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 39g protein.

    • 1-1/2 cups packed fresh kale leaves, torn and stems removed
    • 1/4 cup chopped fresh sage
    • 1/4 cup chopped fresh rosemary
    • 1/4 cup chopped fresh parsley
    • 2 tablespoons kosher salt
    • 1 tablespoon crushed fennel seed
    • 1 teaspoon crushed red pepper flakes
    • 4 garlic cloves, halved
    • 1 boneless pork shoulder roast (about 6 pounds), butterflied
    • 2 teaspoons grated lemon zest
    • 1 large sweet onion, thickly sliced
    • 1/4 cup white wine or chicken broth
    • 1 tablespoon olive oil
    • 3 tablespoons cornstarch
    • 3 tablespoons water
    1. In a blender or food processor, pulse the first eight ingredients until finely chopped. In a 15x10x1-in. baking pan, open roast flat. Spread herb mixture evenly over meat to within 1/2 in. of edges; sprinkle lemon zest over herb mixture.
    2. Starting at a long side, roll up jelly-roll style. Using a sharp knife, score fat on outside of roast. Tie at 2-in. intervals with kitchen string. Secure ends with toothpicks. Refrigerate, covered, at least 4 hours or overnight.
    3. In a 6-qt. slow cooker, combine onion and wine. Place porchetta seam side down on top of onion. Cook, covered, on low until tender, 5-6 hours. Remove toothpicks. Reserve cooking juices.
    4. In a large skillet, heat oil over medium heat. Brown porchetta on all sides; remove from heat. Tent with foil. Let stand 15 minutes.
    5. Meanwhile, strain and skim fat from cooking juices. Transfer to a large saucepan; bring to a boil. In a small bowl mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Cut string on roast and slice. Serve with gravy. Yield: 12 servings.

    Test Kitchen tips
  • Traditional Italian porchetta is typically prepared from a whole young pig that is spit-roasted over an open flame. This dish captures that flavor without all the work.
  • To butterfly the pork shoulder, make a cut starting 1 inch from the bottom of the roast and stopping 1 inch from the other side (it's easier to do this with the roast on its side). Lay open the roast like a book. With a knife, make a lateral cut into the thicker piece, taking care not to cut all the way through; unfold and lay flat. You can pound the pork lightly to help even it out.
  • You can also ask the butcher to butterfly it for you.
  • Originally published as Spicy Kale and Herb Porchetta in Taste of Home December 2017

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