porchetta-italian-roast-pork.json

{
    "directions": [
        "Preheat oven to 250 degrees F (120 degrees C).",
        "Combine sage, garlic, thyme, rosemary, fennel pollen, salt, and black pepper in a small bowl.",
        "Make ten 1/2-inch incisions all over the pork. Stuff the incisions with 1/3 of the sage mixture. Brush olive olive over the pork and rub on remaining 2/3 of the sage mixture. Transfer to a roasting pan.",
        "Roast pork, skin-side up, in the preheated oven until golden, about 2 hours.",
        "Pour wine into the roasting pan. Continue roasting pork, basting with wine at regular intervals, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours.",
        "Let pork rest, covered in aluminum foil, for 10 minutes before slicing."
    ],
    "ingredients": [
        "20 leaves chopped fresh sage",
        "2 cloves garlic, coarsely chopped",
        "3 sprigs chopped fresh thyme",
        "3 sprigs chopped fresh rosemary",
        "2 tablespoons fennel pollen",
        "1 1/2 teaspoons sea salt",
        "1 1/2 teaspoons coarsely ground black pepper",
        "1 (3 1/2) pound skin-on pork shoulder roast",
        "2 tablespoons extra-virgin olive oil",
        "1/2 cup dry white wine"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Porchetta (Italian Roast Pork)",
    "url": "http://allrecipes.com/recipe/246691/porchetta-italian-roast-pork/"
}