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800.523.5291
Products
Bacon
Ham
Sausage
Premium Reserve
Fresh Pork
Franks
Brands
Hatfield
Premium Reserve
Farm Promise
Prima Porta
Who We Serve
Client Benefits
Manage Costs
Video Gallery
Culinary Support
Clemens Food Group Rewards
Menu Ideas
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PORCHETTA STYLE ROAST PORK
PORCHETTA STYLE ROAST PORK
30 mins
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PORCHETTA STYLE ROAST PORK
Ingredients:
3-5 pound pork shoulder, boneless butt
½ cup garlic minced
1/3 cup kosher salt
1 ½ tsp black pepper, fresh ground
½ cup fresh rosemary leaves, chopped
1 ½ tsp red pepper flakes
¼ cup granulated sugar
2 oz extra virgin olive oil
8 oz red wine vinegar
1 ½ cup pork broth or water
1 cup Broccoli Rabe (cooked and chopped)
¼ cup Roasted Italian long hots, (cut into strips)
8oz extra sharp provolone cheese
8ea Italian Roll
Preparation:
Heat oven to 250° F.
Score pork skin making 1/8 –inch-deep cuts, about 1 inch apart, in crosshatch diamond pattern.
In a mixing bowl, combine garlic, salt, pepper, rosemary, red pepper flakes, sugar and olive oil.
Rub about 2/3rds of the mixture into and all over the pork.
Roll and truss pork, with butcher string.
Rub remaining herb/oil over the skin.
Mix vinegar and water together, set aside.
In roasting pan with baking grate, place pork fat side up. Roast for 1 ½ – 2 hours.
As needed baste pork with vinegar mixture and au jus from the pan.
Continue to roast, until skin is well browned pork is spoon tender.
Cook for approximately 2 ½ -3 hours more to an internal temperature 180°F.
Remove from oven and rest before slicing.
Pork should be in chunks, not shredded.
Directions for Broccoli Rabe:
Cook broccoli rabe in a pot of boiling water for 4 minutes, remove and place in an ice bath to stop cooking process.
Chop broccoli rabe in to half inch pieces and mix with ¼ cup of roasted red pepper.
Suggested Sides:
Caesar Salad
Fries
House-made Kettle Chips
Course:
Dinner
Entree
Lunch
Cooking Technique:
Roasting
Saute
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