Description
Sardinian Porceddu is a traditional dish featuring a whole suckling pig or pork shoulder, marinated and slow-roasted to perfection.
Ingredients
Scale
- 2 to 3 pounds whole suckling pig (or pork shoulder if unavailable)
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 lemon, zested and juiced
- 1 cup white wine
- 1 cup chicken broth
Instructions
- Preheat your oven to 325°F.
- If using a whole suckling pig, ensure it is cleaned and prepared for roasting. If using pork shoulder, score the fat in a crisscross pattern.
- In a small bowl, combine olive oil, sea salt, black pepper, minced garlic, rosemary, thyme, lemon zest, and lemon juice to create a marinade.
- Rub this mixture all over the pig or pork shoulder, making sure to get it into the scored areas.
- Place the pig or pork shoulder in a large roasting pan.
- Pour the white wine and chicken broth into the pan around the meat.
- Cover the pan tightly with aluminum foil.
- Roast in the preheated oven for about 3 to 4 hours, or until the meat is tender and easily pulls apart.
- Remove the foil for the last 30 minutes to allow the skin to crisp up.
- Once cooked, let the meat rest for 15 minutes before carving.
- Serve with the pan juices drizzled over the top.
Notes
- For a crispy skin, finish the porceddu under the broiler for a few minutes after roasting, keeping a close eye to prevent burning.
- For a variation, try adding a tablespoon of fennel seeds to the marinade for a different flavor profile.
- Alternatively, serve with a side of roasted vegetables or a fresh salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Sardinian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: varies
- Fat: 35g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: varies