Porchetta Serves 8 – 10
1 – 4 pound pork shoulder with the skin and fat cap attached.
Kosher salt and fresh cracked pepper
1 teaspoon dry rosemary
1/2 teaspoon dry thyme
1/4 teaspoon dry sage
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dry oregano
1 tablespoon olive oil
Butcher’s twine
Heat your rotisserie to 350 F, or heat your oven to 350 F and place a rack over a roasting pan covered in foil. In a small bowl combine the rosemary, thyme, sage, red pepper flakes, oregano, and olive oil until it forms a paste. Set aside.
On a cutting board butterfly the pork shoulder. Spread the herb paste over the meat and then fold the meat back in.
Use the butchers twine to truss the roast and place on the roasting spit, or on the rack, skin side up, on the prepared pan. Roast until the meat reaches at least 180 F and the skin on top of the fat cap is hard when tapped, about 3 1/2 to 4 hours.
Allow to rest ten minutes. Once rested gently pull the skin off the fat cap (it should easily release) and chop into small pieces. Slice off the remaining fat, then slice the meat. Serve the meat garnished with the crunchy skin. Enjoy!
Serve with Roasted Potato Bites.