|Emily’s Rating||Chris’s Rating|
|6 / 10||3.5 / 10|
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.
|Recipe Source||Extra Virgin Cookbook|
|Difficulty||6 / 10|
|Time to Complete||6 hours|
|Sides Served||Sauteed zucchini and summer squash|
|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|
|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|