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Porchetta

Rob McDaniel
Enjoy this rich pork roast with crackly skin on a sandwich at your next tailgate.
5 from 1 vote
Course Meat
Cuisine American/Italian

Ingredients
  

  • 1 skin on pork middle a pork middle is a skin on pork belly with the loin attached
  • 2 heads of garlic minced
  • 2 tablespoons Arbol chili flakes
  • 3 tablespoons fennel pollen
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme
  • Kosher salt
  • Butchers string
  • 1 extra set of hands
  • 5 extra-long zip ties

Instructions
 

  • Day before tailgate: Prep Porchetta for roasting lay your pork middle on a large cutting surface skin side down and evenly distribute garlic, chili, fennel pollen, rosemary, thyme & salt.
  • Turn the middle so that the loin side is closest to you then tightly roll the middle over itself until you have one large roulade of pork goodness.
  • Zip tie the Porchetta in order to keep it very tight.
  • Once you have all the zip ties securely holding the Porchetta tightly us your butchers twine to truss the entire Porchetta then remove the zip tie.
  • Place in refrigerator overnight uncover to allow to dry.
  • Day of tailgate: Remove Porchetta from the refrigerator and allow to come up to room temperature, about an hour should work.
  • Preheat oven to 300 degrees.
  • Place Porchetta on a roasting rack and slow roast for 3 hours rotating Porchetta every hour.
  • After the third hour drain the pain of dripping and return to the oven but turn the temperature up to 500 degrees. This process is very important for crispy skin but watch closely so you don’t burn the skin.
  • Once the skin has bubbled up and turned golden brown, remove and allow one hour for resting, then break into smaller squares to be placed on the sandwich with the chimichurri.
  • Shave as thin as you possibly can and keep warm. Serve on a toasted onion roll with chimichurri.
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