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Rockin’ Porchetta with Fall Veggies

Rockin’ Porchetta with Fall Veggies Recipe

  • 1 bunch of fresh rosemary, finely chopped
  • 1 bunch of fresh sage, finely chopped
  • 10 cloves garlic, thinly sliced
  • 1 tablespoon crushed red pepper
  • Extra virgin olive oil
  • 1 picnic pork shoulder with the skin on, bone out (save the bone)
  • Kosher salt
  • Freshly ground black pepper
  • 5 or 6 onions, sliced
  • 1 pound fingerling potatoes, halved lengthwise
  • 2 pints Brussels sprouts, halved
  • 1 celery root, peeled and cut into ½-inch dice
  • 1 bottle of dry white wine
  • 1 thyme bundle, tied with butcher’s twine
  • 10 bay leaves
  • 2 quarts chicken stock
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 984kcal (49%)
Total Fat 65g (100%)
Saturated Fat 22g (109%)
Cholesterol 215mg (72%)
Total Carbohydrate 27g
Dietary Fiber 4g
Sugars 7g
Protein 57g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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