Zuni Café-Inspired Mock-Porchetta

This stunning mock-porchetta is inspired by chef Judy Rodgers' legendary recipe from The Zuni Café Cookbook, adapted here for the rotisserie or indirect grill. A boneless pork shoulder is butterflied, layered with herbs, capers, citrus zest and fennel seeds, then rolled and tied before a long, slow roast until the fat cap turns into glorious, caramelised crackling. It takes a little planning — the meat is best left to marinate in the fridge for 1 to 3 days — but the results are absolutely worth it. This is the kind of centrepiece that makes your garden smell incredible and draws everyone to the table.

Ingredients

For the Porchetta

• One 1.8–2kg boneless pork shoulder roast
• 1 tablespoon capers, rinsed, patted dry and lightly chopped
• 2 teaspoons chopped fresh sage
• 2 teaspoons finely chopped fresh rosemary
• 1½ teaspoons finely grated orange zest
• ½ teaspoon finely grated lemon zest
• 1 teaspoon crushed dried chilli flakes
• 1 tablespoon fennel seeds, lightly crushed, divided
• 2 teaspoons freshly ground black pepper, divided
• Flaky sea salt — ½ teaspoon per 450g of meat (roughly 2 teaspoons total)

For the Vegetables and Sauce

• 1.4–1.8kg mixed vegetables, cut into large chunks: peeled carrots, onion wedges, small potatoes, turnips, fennel bulb wedges
• Olive oil, for drizzling
• 350ml chicken stock, divided
• A generous splash of dry sherry

You'll Also Need

• Butcher's twine
• A flameproof 30–35cm skillet or roasting pan (optional but helpful)

Method

1. Trim the pork shoulder, leaving about a 5mm fat cap — you want enough fat to render down into crackling, but not so much it's flabby. Look for the natural seams between the muscles and, using a sharp knife, carefully open these out to create pockets, keeping the roast as intact as possible. Don't cut it apart — just create surfaces for the herb filling to nestle into.
2. Mix the capers, sage, rosemary, orange and lemon zest, chilli flakes, two-thirds of the fennel seeds, and 1½ teaspoons of the black pepper together in a small bowl. Season the opened-out meat all over with the sea salt, then rub the herb mixture generously into all the crevices and muscle seams.
3. Reassemble the roast, gathering it back into shape, and tie firmly with butcher's twine — wrap around the circumference and along the length, tying every 2.5cm or so. Rub the outside with the remaining fennel seeds and black pepper. Wrap tightly in cling film and refrigerate for 1 to 3 days. The longer it sits, the better the flavour penetration.
4. Remove the roast from the fridge about an hour before you plan to cook — this helps it come up to temperature more evenly. Prep your vegetables while you set up the grill for indirect cooking at around 180°C.
5. If using a flameproof skillet or roasting pan, preheat it directly over the flame first to get a head start on searing the base.
6. Move the hot pan to the indirect heat zone. Place the roast in the pan fat-side up, surround with the vegetables, drizzle everything with a little olive oil, and close the lid.
7. After 1 hour, the roast should have picked up some lovely colour. Working quickly to keep the heat in, open the grill and flip the roast fat-side down — this is where the crackling magic begins. Stir the vegetables and rotate the pan 180° to ensure even cooking. Close the lid and continue roasting for another hour.
8. After 2 hours, check the internal temperature. The pork is done when it hits 85°C at the centre (see Cedar tip below). Pour in half the chicken stock (175ml) to keep the vegetables and pan juices from scorching, close the lid, and continue cooking for another 30 to 60 minutes until you reach temperature.
9. Once cooked through, transfer the roast to a board and tent loosely with aluminium foil to rest for 15–20 minutes. Lift the vegetables out with a slotted spoon into a warm bowl and cover.
10. Skim any excess fat from the pan drippings. Place the roasting pan over direct high heat (or pour the drippings into a saucepan), add the remaining 175ml chicken stock and a good splash of dry sherry. Scrape up all the sticky, browned bits from the bottom, bring to a simmer for a couple of minutes, then strain into a warm jug.
11. Remove the twine, slice the pork, and serve straight away with the roasted vegetables and pan sauce alongside. Don't be surprised if people go quiet — it's that good.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.