Pork Shoulder Porchetta

[rickgregory]

Try the Two Guys and a Cooler channel on You Tube. They make a porchetta using the capacola muscle from a pork shoulder, wrapped in a layer of skin-on pork belly. It is then tied and cooked. Using your rig, this would be fantastic. Try 'em, great channel...

Interesting. Article here, video at the bottom of the article https://twoguysandacooler.com/porchetta/

I'd be tempted to butterfly the coppa and lay it out inside the belly.

[Strat50]

Try the Two Guys and a Cooler channel on You Tube. They make a porchetta using the capacola muscle from a pork shoulder, wrapped in a layer of skin-on pork belly. It is then tied and cooked. Using your rig, this would be fantastic. Try 'em, great channel...

[HawkerXP]

Whichever way you go please take us along for the ride. Enjoy!

[Troutman]

No skin, it’s not a porchetta. It’s simply a rolled pork roast. Put it on a rotisserie and give it a spin!!

[Pobeque]

Agree, having the skin would be ideal, I'm just trying to think of something different to do with the shoulder.......

[shify]

If Pobeque has a Costco boneless shoulder, there is no skin, which I agree is half the point of a porchetta.

Considering how relatively foolproof pork shoulder is in the oven, I'd just roll/tie it up and roast it in a low oven to 190ish. If you happen to have one with a fat cap. you can score it and hope you get some crispy bit in the oven. I don't see the upside for SV.

[Troutman]

Porchettas are all about the crunchy skin. I suppose SV would be fine for the initial cook but you still have to deal with the skin. Many different techniques like pouring hot oil to crisp it up can be employed. Here’s one I did conventionally;

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/porknography-ribs-pulled-pork-ham-etc/502990-cherry-bombed-a-porchetta

Also see if you can source fennel pollen, makes it most authentic!! Good luck 👍

[rickgregory]

That's why I'd go oven - no tending, but also no need to go SV for 2 days etc. I don't think SV will be BAD... you can crisp it in a 500F oven at the end - but I can't see it adding anything either. In the oven you can cook it relatively low but without a) the long SV time or b) tending a smoker. Same thing for charcoal, really - get it to 300F or so, let it go for a few hours, done. If it's still hot where you are, I'd lean to outside, otherwise oven.

[Pobeque]

Rotisserie is a great idea! too bad I do not have one...

[Pobeque]

The only reason I asked about sous vide was for convenience sake. I can set it and forget it and sear/crisp at the end of cooking limiting my time spent cooking/tending cookers. Maybe don't think of it as a porchetta, maybe a porchetta spiced, rolled pork shoulder. Plus I'm not against cooking it all over plain charcoal with no smoke.

[STEbbq]

Well, that is the link to the sous vide version.

[rickgregory]

I just can't think of any reason to SV this aside from curiosity. Doing this in the oven would be my first choice simply because smoke isn't a traditional component of porchetta. Second would be doing it on the smoker but aiming for lighter smoke so you don't just end up with a pulled pork butt that's sliceable. But hitting a precise temp for 2 days doesnt really bring you anything and you still need to crisp the outside.

[Pobeque]

Yea the typical way is the complete lion/belly boned out and rolled. I figure a long enough cook to break down the muscle, but not long enough to make it mushy/unsliceable

[Pobeque]

I've done Kenji's all belly porchetta before, but in the oven not sous vide....just want to try something different with the shoulder. Agree on cooking the aromatics first tho

[Jfrosty27]

I would use the rotisserie myself. But that’s just me. Good luck and pics or it didn’t happen!