#31  
Old 12-20-2007, 10:26 AM
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Join Date: Sep 2006
Location: Thunder Bay Ontario, Canada
Posts: 73
Default Re: Porchetta

Tried the Porchetta recipe with a smaller pork shoulder (4-5 pounds). I put all of the ingredients into a small blender with some oil and made a paste. I filled the bottom of the roast pan with water and also put another tray in the oven with water as a moisture backup.The oven floor was at 300 and the ceiling was at 350. left it in for 3 hours and had internal temps of 170F. Let it rest for 20 minutes and it turned out really nice and tender.

This is my second attempt at this roast. I tried leaving too small a roast in the oven overnight. The water evaporated it dried out so bad it could be taken up in the space shuttle to be a rehydrated roast.

Bottom line is lots of fun!

Cheers, John
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Porchetta-img_2693_1.jpg   Porchetta-img_2695_1.jpg  
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