Recipe Porchetta Italiana (Pork)

Required Ingredients:

• 6 pounds boned pork shoulder with skin intact, butterflied
• 1/4 cup olive oil
• 2 tablespoons salt
• 2 tablespoons ground black pepper
• 6 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• 1/4 cup chopped fresh dill weed
• 1/4 cup red wine
• 3 tablespoons browning sauce

Preparing/Cooking:

• Oil the shoulder roast inside and out and rub the salt and pepper into the flesh.
• Rub the garlic, rosemary and dillweed into the flesh.
• Put shoulder into a leakproof and container and pour the wine in and around the shoulder.
• Cover tightly and place in the refrigerator to marinate for 3 days.
• Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll.
• Bring the meat to room temperature for about 45 minutes.
• Preheat the oven to 325 degrees F (165 degrees C).
• Paint the roast with browning sauce and bake the roast until it has internal temperature of 150 degrees F (65 degrees C).
• Estimate 30 minutes cooking time per pound.
• Remove from oven, tent with foil and let stand for 15 minutes before carving.
• The internal temperature should be 160 degrees F (70 degrees C) at this time.
• Serve.

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