Porketta, porchetta – the variety of names this popular roast has is just a bit less than the cut of pork from which it's made.
Preheat oven to 400°. If you like to have a Pullable Porchetta Roast, then you should make your target temperature higher at 190* plus. [Photographs: Jennifer Olvera] Comforting, aromatic slow-cooked pork shoulder makes for a rich, meaty pasta sauce. Not that I'm complaining. This pork shoulder pasta sauce sports porchetta flavors, resulting in a rich, full-flavored meal.
Wrap the belly over the loin.
Here, it's seasoned with fennel seeds and thyme, garnished with Parmesan and a grating of lemon zest. Season porchetta …
In the end, this method produced a very enjoyable and good finished result for both tender pork and crisp, crackling skin…finally, the leftover sandwich is …
Let porchetta sit at room temperature for 30 minutes after rolling and tying.
Assemble porchetta – season the flesh side of the porchetta with the spice mix. Does anyone else feel like porchetta—the Italian roast of slow-roasted fennel-scented juicy pork surrounded with crisp, crackling skin—is appearing everywhere these days?
As far as I'm concerned, the more slow-cooked pork in my life, the better. Pork shoulder, pork butt, pork loin, the entire pig – all have been used in preparation of this popular dish that has a history dating back to 13th century Umbria, Italy. Using butchers twine, tie the porchetta to hold the roll together. Indeed, my goal is to get a porchetta on every table in America this year (and perhaps some beyond our borders as well).