Decided to do Porchetta for Christmas dinner, just doing some research. I usually prefer to make everything myself, but sourcing a belly with loin attached, which seems preferred, is difficult. I found a local butcher who sell prepared Porchetta.
I have just about every cooking method available, grill (charcoal and gas) smoker, wood fired oven, Sous Vide and rotisserie over wood/charcoal. The goal is that crispy skin, isn’t that everyone’s? What is y’all’s favorite method?
