TASTE: THIS LITTLE PIGGY ...

The holidays are mostly just an excuse to overindulge in every way, which is awesome, unless you’re the one in charge of food prep.  This recipe for porchetta, from Marc Murphy’s Season with Authority: Confident Home Cooking is a true crowd pleaser and looks like you did much more work than you actually did. Serve it with a simple green salad and some roasted potatoes and sit back and prepare to accept enormous praise.

PORCHETTA
serves 8

WHAT YOU NEED
3 tablespoons fennel seeds
8 garlic cloves, mashed into a paste
5 tablespoons finely chopped
fresh rosemary
5 tablespoons finely chopped
fresh thyme leaves
2 tablespoons kosher salt
1½ tablespoons freshly ground
black pepper
1½ tablespoons red pepper flakes
1 (6- to 7-pound) boneless pork shoulder, butterflied
½ cup olive oil
4 cups Chicken Stock (page 270) or store-bought
2 cups dry white wine

WHAT YOU DO
1. In a small pan, toast the fennel seeds over medium-low heat until toasted and fragrant, about 3 minutes. Immediately transfer the seeds to a mortar and pestle and pound until finely ground.

2. In a small bowl, make a cure by combining the garlic, rosemary, thyme, salt, black pepper, red pepper flakes, and fennel seeds until incorporated. Rub the pork shoulder with the cure, making sure you season both the inside and outside of the meat. Using kitchen twine, truss the pork shoulder. Place it on a large plate and refrigerate, uncovered, for about 24 hours.

3. Preheat the oven to 450°F; position the rack in the middle of the oven.

4. Place the pork in a large roasting pan. Rub the pork all over with the olive oil and add the chicken stock and wine to the pan. Roast the pork for 30 to 40 minutes, or until the skin starts to get crispy. Reduce the oven temperature to 300°F and continue to roast for about 3 hours, until the pork is fork-tender. Transfer the pork to a cutting board and let rest for about 20 minutes before carving.