👨‍🍳 作り方

1. 1

   Preheat oven to 325°F (160°C). Pat the pork shoulder dry with paper towels.

   💡 プロのコツ: Drying the surface helps create a better crust.
2. 2

   In a small bowl, combine the crushed fennel seeds, minced garlic, chopped rosemary, salt, and black pepper. Mix well.

3. 3

   Rub the olive oil all over the pork shoulder. Then, generously coat the pork with the fennel and garlic mixture, pressing it into the meat.

   💡 プロのコツ: Ensure the seasoning is evenly distributed for consistent flavor.
4. 4

   Place the seasoned pork shoulder in a roasting pan. Add the water or chicken broth to the bottom of the pan.

   💡 プロのコツ: The liquid will create steam, helping to keep the pork moist.
5. 5

   Cover the roasting pan tightly with foil. Roast for 3 to 4 hours, or until the pork is very tender and reaches an internal temperature of 195-200°F (90-93°C).

   💡 プロのコツ: Use a meat thermometer to check for doneness. The pork should easily pull apart.
6. 6

   Remove the pork from the oven. Let it rest, covered, for 15-20 minutes before shredding or slicing.

   💡 プロのコツ: Resting allows the juices to redistribute, resulting in a more succulent roast.
7. 7

   Serve the porketta shredded or sliced, with its pan juices spooned over the top. It's traditionally served with crusty bread or potatoes.

   💡 プロのコツ: The pan juices are packed with flavor and make an excellent sauce.