SPICY KALE AND HERB PORCHETTA

Spicy Kale and Herb Porchetta image

Serve this classic Italian specialty as a main entree or with crusty artisan bread as a sandwich. Use the liquid from the slow cooker with your favorite seasonings to make a sauce or gravy. -Sandi Sheppard, Norman, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 5h30m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1-1/2 cups packed torn fresh kale leaves (no stems)
1/4 cup chopped fresh sage
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh parsley
2 tablespoons kosher salt
1 tablespoon crushed fennel seed
1 teaspoon crushed red pepper flakes
4 garlic cloves, halved
1 boneless pork shoulder roast (about 6 pounds), butterflied
2 teaspoons grated lemon zest
1 large sweet onion, thickly sliced
1/4 cup white wine or chicken broth
1 tablespoon olive oil
3 tablespoons cornstarch
3 tablespoons water

Steps:

In a blender or food processor, pulse the first 8 ingredients until finely chopped. In a 15x10x1-in. baking pan, open roast flat. Spread herb mixture evenly over meat to within 1/2 in. of edges; sprinkle lemon zest over herb mixture., Starting at a long side, roll up jelly-roll style. Using a sharp knife, score fat on outside of roast. Tie at 2-in. intervals with kitchen string. Secure ends with toothpicks. Refrigerate, covered, at least 4 hours or overnight., In a 6-qt. slow cooker, combine onion and wine. Place porchetta seam side down on top of onion. Cook, covered, on low 5-6 hours or until tender. Remove toothpicks. Reserve cooking juices., In a large skillet, heat oil over medium heat. Brown porchetta on all sides; remove from heat. Tent with foil. Let stand 15 minutes. , Meanwhile, strain and skim fat from cooking juices. Transfer to a large saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Cut string on roast and slice. Serve with gravy.

Nutrition Facts : Calories 402 calories, Fat 24g fat (8g saturated fat), Cholesterol 135mg cholesterol, Sodium 1104mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.