Premium Reserve Pork® Short-Loin Yellow Curry With Eggplant Demi
30 minutes
1 servings
PORCHETTA STYLE ROAST PORK
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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 SaladFries
House-made Kettle Chips
Course:
Dinner Entree LunchCooking Technique:
Roasting Saute
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