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Porchetta Marinated Pork Shoulder with Fontina Cheese, Roasted Peppers, Garlic Oil on a Ciabatta Bun

Porchetta Marinated Pork Shoulder with Fontina Cheese, Roasted Peppers, Garlic Oil on a Ciabatta Bun

Total Time:

40mins

Prep:

5mins

Cook:

35mins

Skill Level:

Easy

Ingredients

  • 2 lbs 2 pork shoulder
  • 1 Tbsp fennel seeds, whole
  • 1 tsp chili flakes
  • 2 tsp rosemary fresh, chopped
  • 2 tsp sage fresh, chopped
  • 2 tsp thyme fresh, chopped
  • 1 jar Scarpone's Fire Roasted Red Sweet Peppers
  • 1 + 2 Tbsp canola oil
  • ¼ cup olive oil
  • 2 + 2 Tbsp garlic, chopped
  • 4 slices Swiss or Fontina cheese
  • 1 cup arugula
  • 4 ciabatta buns
  • salt and pepper

How to Make It

Pre-heat oven to 375 °F.  

Toast fennel seeds in a small skillet over medium-heat until lightly browned and aromatic, about 2 minutes. Transfer to a mortar and pestle or spice grinder and grind until coarsely crushed.

Place 2 Tbsp. garlic, 2 Tbsp. canola oil, chili flakes, rosemary, sage, thyme and crushed fennel seeds in a bowl. Combine into a paste for marinating the roast.

Rub the roast with the marinade mixture, season with salt and pepper and place on a rack inside a roasting pan. Place in oven and cook the roast until probe thermometer reaches 145°F, about 40 minutes.

While the roast is cooking, place olive oil in a small pan and add 2 Tbsp. garlic. Heat over medium-low heat until garlic turns brown and you can smell the aromatics of the garlic. Remove from pan, place into a heat proof container and allow to cool.

Remove the roast from the oven and let rest on a separate rack in a warm place for about 10 minutes. After the roast has finished resting, slice into thin pieces and toss with pan drippings. Season with salt and pepper.

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