PBC Porchetta

[andy.wpg]

I want to do a Porchetta in the PBC. Anyone here done one? Any tips / traps I should be aware of? Any recipe suggestions?

Thanks,

Andy

[EdF]

Whole boneless pork shoulder:

https://www.evernote.com/l/AKJS3bA2ritDLpm_g0rWcjUQibzLvTspOuU

Pork belly:

https://www.evernote.com/l/AKK9p0EV8MJHx6xoFeLN9sWThHu2fx1wKt4

Turkey breast:

https://www.evernote.com/l/AKK9p0EV8MJHx6xoFeLN9sWThHu2fx1wKt4

Three kinds. They can all be done outside.

[RobertC]

Whole boneless pork shoulder:
https://www.evernote.com/l/AKJS3bA2r...jUQibzLvTspOuU

I tried this a year or so ago in the oven with a fresh picnic shoulder that I boned out; a picnic shoulder is like a pork butt with a bit of the upper front leg, and it usually has skin on it. The result was, for me, less than I had hoped. It was difficult to get into the right shape, which made cooking uneven. This recipe also calls for high heat at the beginning, then lower heat for a longer period of time. The skin wasn't as crackling as the true porchetta that I recall from my time in Italy.

Pork belly:
https://www.evernote.com/l/AKK9p0EV8...sWThHu2fx1wKt4

I haven't tried this one yet, but I would think that using only the belly would be a lot simpler. The shape is certainly more cylindrical, and the addition of an alkaline rub and searing at the end would make for a more crackling skin.

Turkey breast:
https://www.evernote.com/l/AKK9p0EV8...sWThHu2fx1wKt4

I suspect you meant to link to the Serious Eats recipe? That's very much like the turkey ballotine that I've made before. If you google up "jacques pepin ballotine" you can find a youtube video where he debones, stuffs, and rolls a chicken. I do that with a turkey. It's very good, but it's not porchetta.