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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