You must be logged in to post a review.
Porchetta is a pork shoulder with the fat and skin attached. It is slowly cooked so the skin becomes crunchy while the meat becomes ridiculously tender.
Heat your rotisserie to 350 F, or heat your oven to 375 F and place a rack over a roasting pan covered in foil.
In a small bowl, combine the rosemary, thyme, sage, red pepper flakes, oregano, and olive oil until it forms a paste. Set aside.
On a cutting board, butterfly the pork shoulder. Season with salt and pepper. Spread the herb paste over the meat and then fold the meat back into place.
Use the butcher’s twine to truss the roast and place on the roasting spit, or on the rack, skin side up, on the prepared pan.
Roast until the meat reaches at least 180 F and the skin on top of the fat cap is hard when tapped, about 3 1/2 to 4 hours.
Allow to rest for ten minutes. Once rested, gently pull the skin off the fat cap (it should easily release) and chop into small pieces. Slice off the remaining fat and then slice the meat.
Serve the meat garnished with the crunchy skin. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!