Porchetta With Pomegranate Sauce

Porchetta With Pomegranate Sauce


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This traditional Italian recipe might take a while to make, but you know it's worth it as soon as you take a bite of your pork. If you desire, pour a pomegranate sauce over for a sweeter taste!

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Serving Size / Yield

8 servings


  • 1 7-lb. pork shoulder roast
  • 8 garlic cloves
  • 2 Tbs. chopped fresh rosemary
  • 1 Tbs. salt
  • 1 Tbs. fennel seeds
  • 1 tsp. pepper
  • 1/4 C. olive oil
  • Pomegranate Sauce:
  • 4 medium pomegranates
  • 2 Tbs. yellow onion, minced
  • 2 Tbs. fresh basil, chopped
  • 2 Tbs. fresh coriander, chopped
  • 1 clove garlic, minced

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Let roast sit in room temperature about an hour before you cook it. Preheat the oven to 350 degrees F. Chop the garlic, rosemary, fennel and salt together. Place seasonings in a small bowl. Stir in the pepper and oil. With a small knife, cut slits into the surface of the pork. Spread the mixture into the slits. Put the roast in the oven and cook for 3 hours. Get rid of any excess fat. Roast the meat for another 1 hour or 1 1/2 hours. When the meat is done, the fat should be very crispy and brown in color. Put the meat on a cutting board. Cover with foil to keep warm and let rest for 20 minutes. Cut in slices.

For pomegranate sauce, cut the fruit in half. Squeeze the juice into a strainer and throw out white kernels. Boil the pomegranate juice until reduced almost by half. Add the onion, basil, coriander and garlic. Let sauce cool before serving over meat slices.

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