For a savory dish that is perfect for the fall and winter seasons, this porchetta recipe is one dish you’ll want to have on hand. Garlic, lemon juice, fennel seed, fresh thyme, and fresh rosemary are some of the seasonings that add to the delicious flavor of this porchetta. Since the pork needs to marinate for 24 hours, and then cook for five to seven hours, this is an ideal dish to make on a weekend that will be spent relaxing at home. Once you’ve made it, feel free to share the recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter.
Gather all of your ingredients to make the marinade: Cabot Plain Greek Yogurt, garlic (finely grated), lemon juice, fennel seed, fresh thyme (chopped), kosher salt, pepper, and fresh rosemary (chopped). Whisk everything together in a small bowl.
Place pork in a 2-gallon extra large, re-sealable bag (or a baking dish) and pour the yogurt mixture over it, turning to coat. Seal the bag (or cover the baking dish with plastic wrap) and refrigerate for 24 hours.
When ready to cook, preheat oven to 300° F. Line a baking sheet with foil, place a roasting rack on top of the foil-lined sheet, and coat the rack with cooking spray. Remove the pork from the bag (or baking dish) and set on the rack, skin side up. Roast until the pork reaches an internal temperature of 185 degrees, which will take between 5 and 7 hours. After removing pork from the oven, let it rest for at least 30 minutes. Shred or slice the pork to serve. This recipe works well with rice and various vegetables on the side.
If you love pork, you’ll also want to check out our Beer Marinated Pork Tenderloin with Charred Corn-Cheddar Relish. The marinade is a wonderfully balanced combination of tangy and sweet, and the relish is a perfect accompaniment to the pork. Did you know that Cabot is a cooperative of over 800 farm families who all work diligently to produce only the highest quality products? We’d love for you to share your thoughts about this porchetta recipe so, if you could rate and review it once you’ve tried it, we’d really appreciate it!
1 cup Cabot Plain Greek Yogurt
2 cloves garlic, finely grated
2 tablespoons lemon juice
2 teaspoons fennel seed
2 teaspoons chopped fresh thyme
1¾ teaspoon coarse kosher salt
½ teaspoon pepper
1 teaspoon chopped fresh rosemary
5 pounds boneless pork butt
Prep: 25 mins | Cook: 7 hrs | Total: 7 hrs 25 mins
WHISK yogurt, garlic, lemon juice, fennel seed, thyme, salt, pepper and rosemary in a small bowl. Place pork in a 2 gallon x-large re-sealable bag or in a baking dish.
POUR yogurt mixture over the meat, and turn to coat with the marinade. Seal bag or cover the baking dish with plastic wrap and refrigerate 24 hours.
PREHEAT oven to 300° F.
LINE a baking sheet with foil. Place a roasting rack on top of the foil-lined sheet. Coat the rack with cooking spray.
REMOVE the pork from the bag or baking dish and set on the rack skin side up.
ROAST until the roast reaches an internal temperature of 185 degrees, 5 to 7 hours. Remove the pork from the oven and allow to rest at least 30 minutes before shredding or slicing to serve.
Recipe and photo courtesy of Katie Webster.
Made this per the recipe with all fresh ingredients. Also massaged the pork butt every now & then while marinating to pull in the marinade. Cooked it on a Big Green Egg over natural charcoal. It came out “fork-tender”, “melt in your mouth” & the aroma was “to die for”. Served with salad, fresh baked focaccia & maple baked acorn squash. All at table were happy, happy, happy! Well worth doing. Thank you Cabot for the recipe & the amazing Greek yogurt!