The cart Lardo in Portland, Oregon serves this succulent roast pork with hazelnut gremolata and lemon-caper aioli on ciabatta buns accompanied with herb-strewn fries. This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People.
Yield: serves 8
For the Porchetta
- <sup>1</sup>⁄<sub>2</sub> cup lightly packed rosemary leaves
- <sup>1</sup>⁄<sub>2</sub> cup lightly packed sage leaves
- <sup>1</sup>⁄<sub>3</sub> cup olive oil
- 3 tbsp. fennel seeds, lightly crushed
- 2 <sup>1</sup>⁄<sub>2</sub> tbsp. coarsely ground black pepper
- 1 tbsp. crushed red chile flakes
- 14 cloves garlic, thinly sliced
- 1 (6–7-lb.) skin-on pork shoulder, butterflied
- Kosher salt, to taste
For the Gremolata, Aïoli, and Serving
- 1 <sup>1</sup>⁄<sub>3</sub> cups olive oil
- 1 cup lightly packed parsley leaves
- <sup>1</sup>⁄<sub>2</sub> cup hazelnuts, toasted
- 5 tbsp. salt-packed capers, rinsed and drained
- 1 tbsp. hazelnut oil
- 1 small shallot, thinly sliced
- Zest and juice of 2 lemons
- Kosher salt and freshly ground black pepper, to taste
- 2 egg yolks
- 8 ciabatta buns, split
- Make the pork: Heat oven to 325°. Combine rosemary, sage, 1⁄4 cup oil, fennel seeds, pepper, chile flakes, and garlic in a food processor, and process until a smooth paste forms. Unfold pork shoulder, skin-side down, on a cutting board, season with salt, and spread evenly with herb paste; roll up shoulder, tie with kitchen twine at 1″ intervals along length of shoulder, and rub with remaining oil. Transfer to a 9″ x 13″ baking dish, season with salt, and cover with foil; bake until an instant-read thermometer inserted into the pork reads 150°, about 1 hour and 45 minutes. Uncover and heat broiler to high; broil pork until skin is browned and crisp and internal temperature reads 165°, about 15 minutes more. Let rest for at least 30 minutes.
- Meanwhile, make the gremolata: Combine 1⁄3 cup olive oil, parsley, hazelnuts, 1 tbsp. capers, hazelnut oil, shallot, and zest and juice of 1 lemon in a food processor, and process until a combined; transfer to a bowl and set aside.
- For the aïoli, whisk remaining capers, 2 tbsp. lemon juice (reserve remaining juice and zest for another use), egg yolks, and 1 tbsp. water in a medium bowl until smooth. While whisking constantly, slowly drizzle in remaining oil until sauce is smooth. Season with salt and pepper, and refrigerate until ready to use.
- To serve, spread aïoli on tops of ciabatta buns and gremolata on bottoms of buns. Thinly slice pork shoulder and divide among buns; serve sandwiches with Herbed French Fries.
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