Emily’s Rating Chris’s Rating
6 / 10 3.5 / 10

photo 2

photo 3

This was my first entree from the new Extra Virgin cookbook, and while it turned out to be a disappointment, I am still optimistic about the cookbook.

Here, I purchased a 5.5lb pork shoulder instead of a 6.5 pounder which really threw off the cooking time and resulted in a roast that was a little dry. I also did not brine it because I did not have time – that would make a huge difference.

Overall, I am just not a huge fan of roasts – the meals are really heavy and take a long time and lot of planning ahead. I would try some other porchettas out there, but with pork (as opposed to a beef roast), the margin for error on temperature and texture seems to be much smaller.

Dish Porchetta
Recipe Source Extra Virgin Cookbook
Difficulty 6 / 10
Time to Complete 6 hours
Sides Served Sauteed zucchini and summer squash
Leftovers? Yes, tons
Lessons Learned The quality of the pork and making sure you cook the meat perfectly is really important with a roast
Any Recipe Deviations? Nope
Make Again? No
Changes Next Time? Would not use fennel as I don’t like it and it kind of overpowered the meat. Also would start checking temps much earlier to make sure it does not overcook
This entry was posted in Italian, Main Dishes and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s