Originally Posted by dcgator
Any recipes !?
Here is the Porchetta recipe we love. You cannot mess this up, it is VERY forgiving.
It is slow-roasted, extremely tender, herb crusted & crispy on the outside. Delicious
Allow time for this recipe. I start it the night before and cook for a good 12 - 16 hours.
(1) 5 - 7 Lb. Bone-In Pork Shoulder, skin on.(or Boston Butt)
1 Head of Garlic (entire flower, peeled)
1 Tblsp. course Salt
1/2 tsp. Black Pepper, ground
1 tsp. dried Oregano
1 tsp. dried Marjoram
1 tsp. dried Thyme
1 Large Onion, sliced thin
1 Large Carrot, sliced 1/4"
1/2 cup semi-dry Pale Sherry (or wine)
4 cups Chicken Stock (or broth)
Red Pepper Flakes, crushed
1 1/2 teaspoons Balsamic Vinegar
Deeply Score the Pork Skin, criss-cross fashion.
Crush together the Salt, Garlic, Pepper, Oregano, Marjoram & Thyme
Rub this mixture into and all over the entire Roast.
In a Large Shallow Roasting Pan, Roast the Roast for 45 minutes at 450 degrees to deep brown in color.
Scatter the Carrot and Onion around the Roast.
Add Half the Stock and Half the Sherry (or wine) to the pan.
Sprinkle Roast with Red Pepper Flakes.
REDUCE OVEN HEAT TO 175 - 180 DEGREES.
ROAST FOR APPROXIMATELY 12 - 18 HOURS, UNCOVERED, BASTING TWO OR THREE TIMES.
Avoid opening the oven door while cooking, (except for basting)
(a meat thermometer will read 170 - 175 degrees)
(it is fine to roast for up to 20 hours if desired)
Remove the Roast and Cover loosely w/FoiL
Pour the Pan Juices, scraping up browned bits, Vegetables and remaining Wine & Stock into a pot and simmer on the stovetop to reduce to approx. 1 cup.
Pour through strainer, pressing on veges to release liquid.
Stir in the Balsamic Vinegar.