Porchetta is an impressive and remarkably easy dish to pull off. You must first start to top notch ingredients (as with all the best Italian cooking). I recommend going to McCall's Meat & Fish in Los Feliz and ask for a pork shoulder, butterflied. And tell them what you are making. They will have some helpful hints.
In addition the pork shoulder, you will need a nice piece of slab bacon or pork belly. The idea is to marinate the meat with herbs, olive oil and garlic as long as overnight, or 8-10 hours at least, wrap together, tie off, and slow roast until delicious.
Season with fresh thyme, fresh rosemary, red pepper flakes, crushed fennel seeds, sea salt, ground black pepper, fennel fronds, plenty of crushed garlic and loads of good olive oil.
Once you are marinated, roll the pork belly up with the butterflied shoulder and tie it off. Here is a good video demonstrating the butcher tie: tying stuffed pork
Then we like to use a tin to roast in with some aromatics as a base: fennel, carrots, onions, etc.
Roast for about 2-3 hours, depending on the size of the porchetta and temp of oven. We roast on our gas grill outside at 300 degrees for 2 hours. This roast was about 5.5 lbs.
|Fully roasted porchetta|
|The sliced view|
|Paired with a sublime '97 Brunello & '08 Chianti Classico|
Try it for yourself!