River Cottage Australia



Delicious on a bread roll served with condiments.


  • 1 boned pork shoulder, approx. 8kg

  • Generous sprinkle sea salt

  • Generous sprinkle cracked pepper

  • 2 cups chopped fresh parsley

  • 1/2 cup chopped rosemary

  • 1/2 cup chopped oregano

  • 1/2 cup chopped fresh thyme

  • 4 cloves garlic, chopped

  • 1/4 cup (60ml) olive oil

  • Extra oil, for rubbing into the skin

  • Extra sea salt, for rubbing into the skin

  • Butter, for the rolls

  • Fresh lettuce for the rolls

  • Fresh bread rolls


  • 1.

    Open the pork shoulder out, skin side down and sprinkle the inside generously with salt and pepper.

  • 2.

    Combine the chopped herbs, garlic and olive oil. Rub over the seasoned meat.

  • 3.

    Roll the pig up and tie the pig with string. Slice the skin with a sharp knife.

  • 4.

    Preheat spit or oven to 200°C. Thread porchetta onto the spit. Just before you put the porchetta onto cook, massage some more oil and salt into the skin and cook over a spit for 2 1/2 - 3 hours.

  • 5.

    Remove and allow to sit for 30 minutes and then slice.

  • 6.

    Serve sliced with a buttered bread roll and a little fresh lettuce.

Nutritional information

Nutritional analysis per serving (18 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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