← Back to Search Results
roasting European, Italian, Tuscany
Rockin’ Porchetta with Fall Veggies

Photo by: Ben Fink
Comments: 0


In Tuscany, every town has a market day. This is when trucks carrying all kinds of delightful edibles pull into the center of town, open up their sides, and become little grocery stores on wheels. Of course my favorite truck was always the porchetta truck—who doesn’t love a truck that sells a delicious crispy pork product? Traditionally, porchetta is a whole pig that’s been boned and cooked for hours, until skin gets totally brown and crunch and the meat becomes wonderfully tender. It’s most often seasoned with garlic, sage, and black pepper—and while pepper is not traditionally how I roll, it’s appropriate in this dish to keep the classic flavors intact. What is totally unique in my version is to cook the pork on a bed of autumn vegetables—they soak up the lovely pork juices and help create the ultimate one-pot dinner for a crowd. Be sure to save some leftovers for a sandwich the next day!

Yield: Serves 10
Cooking time: About 4 ½ Hours, Mostly Unattended


  • 1 bunch of fresh rosemary, finely chopped
  • 1 bunch of fresh sage, finely chopped
  • 10 cloves garlic, thinly sliced
  • 1 tablespoon crushed red pepper
  • Extra virgin olive oil
  • 1 picnic pork shoulder with the skin on, bone out (save the bone)
  • Kosher salt
  • Freshly ground black pepper
  • 5 or 6 onions, sliced
  • 1 pound fingerling potatoes, halved lengthwise
  • 2 pints Brussels sprouts, halved
  • 1 celery root, peeled and cut into ½-inch dice
  • 1 bottle of dry white wine
  • 1 thyme bundle, tied with butcher’s twine
  • 10 bay leaves
  • 2 quarts chicken stock


Preheat the oven to 450°F. In a small bowl, combine the rosemary, sage, garlic and red pepper and add enough olive oil to form a loose paste. Rub the mixture all over the inside of the pork (be sure to get it in every nook and cranny). Sprinkle the pork generously with salt and pepper, then roll it back up into a bundle and tie it tightly with butcher’s twine. In a large roasting pan, combine the onions, potatoes, Brussels sprouts, celery root, and wine; season with salt and add the thyme bundle and bay leaves. Lay the pork bone in the pan with the veggies and nestle the pork on top of the bone and in the vegetables. Roast for 30 to 40 minutes, or until skin starts to get brown and crispy. Brush the pork skin with the pan juices and add the chicken stock. Continue roasting for another 3 ½ hours, basting the skin every 30 or 40 minutes. If the skin becomes too dark, tent the pan with aluminum foil, but remember, we want a nice, dark crispy pork skin. Remove the pork from the oven, cut off the twine (you don’t want to floss and eat at the same time), and remove the pork skin—it will probably come off in one large, lovely crispy piece like a helmet! Use kitchen shears to cut the skin into pieces and make sure everybody gets some on their plate. Slice the pork and serve it over the vegetables, drenched in lots of porky pan juices.

That’s my idea of pigging out!


I suggest asking your butcher to bone the pork for you—but be sure to keep the bone!

© 2011 Anne Burrell

Note from Cookstr's Editors

Nutritional information includes 2 tablespoons added oil and 1 tablespoon added salt.


Nutritional Information

Nutrients per serving (% daily value)

984kcal (49%)
1013mg (42%)
65g (100%)
22g (109%)
215mg (72%)
16mcg RAE (1%)
48mg (79%)
74mg (7%)
5mg (26%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
baked-explorations Baked Explorations
by Matt Lewis
food-to-live-by Food to Live By
by Myra Goodman
Already a member? Click here to Log In

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools

By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Click here to Sign Up

Forgot your password? Click here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?