The Federazione Abruzzese del Michigan, Clinton Township, community of Italian Americans

Porchetta All’ Abruzzese

Porchetta All’ Abruzzese Recipe from
Nellina and Gina Serraiocco

nell serrgina


One Pork Picnic Shoulder 8-10 lbs. With skin and bone
Salt (salt liberally, needs quite a bit)
Black pepper (liberally)
Parsley (about 3-4 tablespoons, minced)
Rosemary (sprinkle lightly all over)
3 Cloves of garlic (minced) or garlic powder sprinkled liberally all over
Allspice (sprinkle lightly all over, rub in)


Place meat on cutting board. Filet out the bone with a sharp knife, cutting meat close to and around the bone. Leave the skin on. Make slits into the meat to even out the thicker/thinner areas and lay roast flat. Season the meat with salt, pepper, parsley, rosemary, minced garlic, and allspice (make sure to season well into the slits, rubbing the spices into the meat). Fold the meat over with skin on the outside and make a roll. Tie with twine from one end to the other, making sure it is tight and even from end to end.

Season outside of roll with all the seasonings mentioned above, and rub it on well. Place on a roasting rack and place rack in a large baking sheet or roaster, placing about an inch of water at bottom of pan,so dripping fat will not splatter. Roast for about 3 to 3-1/2 hours at 375 degrees. While roasting, check water level in pan and replace water if it dries up. Cook until the skin turns a deep golden brown. When the skin is tapped with a fork, it will sound hollow and hard – if this occurs, it is done. Remove from oven and let cool at least 30 minutes (probably better to slice after and hour) Remove twine by cutting with scissors. Cut with a sharp, serrated knife into one inch slices, being careful cutting through the skin (which you leave on and eat crispy). May be served at room temperature or cold in a sandwich.

Serving suggestion:

Serve with roasted peppers on the side with crusty Italian bread!!