Roasted Porchetta Sandwich
From twill10 8 years agoIngredients
- Recipe courtesy of Omar Michael Miller, Dressel's Public House shopping list
- Roasted Porchetta Sandwich shopping list
- Total Time: shopping list
- 4 hr 30 min shopping list
- Prep: shopping list
- 30 min shopping list
- Cook: shopping list
- 4 hr shopping list
- Yield: shopping list
- ten 7-ounce servings shopping list
- Level: shopping list
- Easy shopping list
- Ingredients shopping list
- 1 whole pork butt (bone removed by butcher) shopping list
- 1/2 cup extra-virgin olive oil shopping list
- 1/4 cup chopped garlic shopping list
- 1/4 cup chopped fresh parsley shopping list
- 1/4 cup chopped fresh rosemary shopping list
- 1/4 cup chopped fresh sage shopping list
- 2 tablespoons fresh ground fennel seed shopping list
- 2 tablespoons fresh zest of lemon and orange shopping list
- 1/4 cup kosher salt shopping list
- 2 tablespoons fresh cracked black pepper shopping list
- 3 or 4 pieces of sautéed Broccolini added to the sandwich shopping list
How to make it
- Directions
- Preheat the oven to 350 degrees F.
- Using a sharp knife, slice open the butt, following the fat cap, until you are able to roll it flat.
- Make a paste with the olive oil, garlic, fresh herbs, fennel seeds and zest. Take half of the salt and sprinkle the exposed inside of the butt. Do the same with half of the black pepper. Pour the herb paste onto the butt. Spread evenly into the meat. Roll the meat up back onto itself creating a large pinwheel of pork and herbs. Secure the roast together using butchers twine. Sprinkle the outside of the roast with the remaining salt and pepper.
- Place the butt onto a roasting rack inside of a roasting pan. Place the butt into the oven and cook for 3 1/2 to 4 hours, or until the inside is 140 degrees F. Let cool and slice.
People Who Like This Dish 2
- juliepetreycik Nowhere, Us
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- twill10 Cape Girardeau, MO
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