It was real guuud.
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Porchetta
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Porchetta
Check out the BBQ Pit Boys porchetta recipe. I made it yesterday with a few minor changes. I skipped the bacon. I tried to get my butcher to supply skin-on pork loin, but apparently I didn't give him enough time, so I got regular pork loin. I didn't take photos yesterday, but I do have a few leftover slices, so I will try to post a photo later.
It was real guuud.
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Club Member
- Aug 2017
- 9177
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I really like doing rolled pork loins. They're really good on a rotisserie as well. Stuffing is totally up to your taste. That said, technically that's not a porchetta. Porchetta preparation usually includes the belly with the skin on with the trick being getting that skin crackling dry. The Italians also use a fennel pollen in the roll up (not sure why) so again a true prochetta is different.
But I sure love the BBQ Pit Boys and what they created looked awesome to me. Wish you had posted yours.
Did this one a ways back, came out kinda good !!
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- Mar 2020
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- Muskego, WI
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I made this a few months ago. It was gorgeous but the fat on mine didn't render out. I got it to temp, but there were big rings of unappetizing unmelted blubber. The skin didn't crisp either. It was tough leathery armadillo husk. Making another pass at a Porchetta today to see if I can get this right.
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This time it came out much better. I did salt as you suggested. The skin on this belly wasn't nearly as tough as the last one. I got the needle right through it. When I got them out of the oven I deep frying them skin in lard for a few minutes .They puffed right up. Scary to do, but the results were amazing. Thin crispy and delicious outer coating and juicy inside. Not a scrap leftover.
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