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| Served the porchetta also with a fig citrus salad, tomato mozzarella tart, green beans, and cous cous. |
I made this for a dinner party. This
was quite flavorful. I started marinating this late Thursday night, then cooked
for first 2 hours and 20 min in the morning, and reheated this for 20 minutes
before dinner.
Porchetta (~from America’s Test Kitchen)
Ingredients
5-6 lb.
Boneless pork butt roast with a fat cap (used 5 pound boneless boston pork butt
roast)
Fresh
herb mixture
3 T
Dried fennel seed, grind into powder (an entire small container of McCormick’s fennel
seeds)
1/2 c
Fresh rosemary (2 bunches)
1/4 c
Fresh thyme (2 bunches)
1 T
black pepper
1 t
kosher salt
1/2 c
Olive oil
6 cloves
roasted Garlic, mashed
Process
to make a paste. (used my small food processer for everything, even to
grind the fennel seeds into a powder)
For a
crisp fat cap add this seasoning:
1 t
kosher salt
1 t
black pepper
1/4 t
baking soda
Mix
together.
Directions
1. Crisscross
fat cap.
2. Cut into
2 roast.
3. Cut deep
slits so they can be packed with herb paste.
4. Season
roast with kosher salt.
5. Add
paste into slits and and rub over roast.
6. Cut six
lengths of kitchen twine.
7. Tie up
roast.
8. Place on
rack in a roaster pan, fat side up and refrigerate for at least 6 hours
but you can leave it 24 hours. (I marinated mine for over 24 hours)
9. Add fat
cap seasoning.
10. Bake,
fat side up, covered with foil 325 degrees for 2-1/2 hours. (cooked for
2 hours and 20 min)
11. Temp
should be 180 degrees.
12. Remove
foil and roast.
13. Drain
off juices.
14. Turn
oven up to 500 degrees. (cooked at 425 for 20 more minutes)
15. Cut
twine off roast.
16. Recover
roast with foil.
17. Add foil
to bottom of pan.
18. Bake for
an additional 30 minutes until roast reaches 190 degrees.
19. Rest for
20 minutes before slicing.
20. Slice
into thick slices and enjoy.
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