Wednesday, November 14, 2012

Roasted Herbed Porchetta

This roasted porchetta is based off of a number of different recipes online for roasted porchetta.  We followed the cooking directions that appeared most frequently.  But the mix of flavors are all our own.

We had some leftover Roasted Carrot Soup so we used that an a sauce to go under the meat.  But the porchetta is so good that you can really eat it with any side you want to make.  

This porchetta is so good our dog, Ollie, would not leave the kitchen. It filled not only our house, but also our yard with a delicious herbaceous and porky smell.

Roasted Herbed Porchetta 
3-6 lbs of pork shoulder (boneless is easier than bone-in)
6 tbsp Olive Oil
2 Tbsp White Wine
1 Tbsp lemon juice
3 tbsp sage
2 tbsp rosemary
1 tbsp oregano
2 tbsp parsley
5-6 cloves or 3 tbsp or garlic, chopped/pureed to tasted (we used a roasted garlic puree)
1/2 tbsp chili powder or red pepper flakes
3 tbsp kosher salt
2 tbsp pepper
1/3 cup grated Parmesan cheese (Real Parm)
3-4 feet of butcher's twine
French Bread
*Carrot Soup (see our previous post)

First preheat your oven to 400 degrees. Then in a small bowl combine everything but the pork, bread and soup and stir until the mixture reaches a paste consistency. Set this mixture aside and address the pork.

If the pork shoulder is already without a bone then butterfly the cut and allow it to lie flat on your cutting board. If you choose a cut of meat with the bone still in it (we did, and its cheaper), carefully remove the bone(s) and if needed butterfly the cut. We used two separate small shoulders rolled together.

Once the pork has been butterflied/flattened lay out the twine underneath the meat. Liberally spread the  meat with paste. If you are combining two cuts of meat then layer them at this point. Once you have applied the flavorful paste roll the pork into a loaf and tie it accordingly using any manner of methods. We used a combination of hitches (twisting the twine around its self to make a knot) and square knots. 

Apply the rest of the paste to the exterior of the Porchetta.

If you have a leaner portion of pork lay two or three rashers of bacon over the top of the pork. Don’t worry this is purely for flavor and to keep a lean cut of pork moist. If your shoulder has a nice fat cap then this is not needed.

Place the Porchetta in the oven at 400 degrees for 15 min then reduce the heat to 350 degrees and  roast for 1 1/2 to 2 hours or until the internal temperature reaches 155 degrees. Once the desired internal temperature has been reached remove the porchetta and place it under a foil tent and allow it to rest for 10-15 min. Remove the bacon and discard it.

Heat the oven back to 400 degrees and slice your bread on the bias. Brush with olive oil on both sides place on a baking sheet. Place in the oven for 4 minutes or until golden brown.
After the porchetta has rested, slice into 1/4 inch slices. Spread the Carrot Soup onto the base of the plate and place the porchetta in layers on top of it. Serve with the bread and your choice of spreads and Enjoy.

As for the leftovers, refrigerate for later and serve on Ciabatta or another crusty bread and serve with mayo, arugula, spinach, tomato, and cheese for a delicious sandwich or midnight snack.

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