Spicy Kale and Herb Porchetta

Name: Spicy Kale and Herb Porchetta
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 12 servings.
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

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

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.

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.