Porchetta

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

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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
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