Recipe by Chef John
"We're going to simplify traditional porchetta by making a smaller, simpler version using pork shoulder. It makes a great sandwich, especially topped with some fried, crispy pancetta."
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1 (2 1/2 pound)
boneless pork shoulder blade roast
kosher salt, divided
freshly ground black pepper
chopped fresh sage leaves
chopped fresh rosemary
fennel seeds, lightly crushed
red pepper flakes, or to taste
white wine vinegar
chopped Italian parsley
The flavors of this dish are amazing. I followed most of the recipe as written, including the making the vinegar sauce. I'm a new cook so I couldn't imagine what that sauce would add to the taste. I almost left it out but was pleasantly surprised. We didn't have ciabatta rolls or pancetta so I used pretzel rolls and bacon. I'll make this again.
This was very good. I think I got the wrong cut, and it was a little too fatty, but otherwise it was very tasty. I cut down on some of the spices a little, since my family is not too big on some of them. Thanks!
The blade roast was a great cut for this recipe. I didn't use the orange zest but did use most of the spices. Very easy to cut, roll & tie. I oven-roasted it in a cast iron skillet. The porchetta was super tender but not overly juicy. Didn't make the sauce and just ate the porchetta as is.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Porchetta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 172
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