RECIPE: Crispy Porchetta
The key to this recipe is starting with a fully thawed porchetta, after that it's all about watching the internal temperature during the initial roasting step! Just a few hours in your oven and this center-piece dish and our Porchetta has a crispy exterior and succulent center that will have your guests' begging for the leftovers. Speaking of which, we love using leftovers to make paninis!
SKINLESS PORCHETTA COOKING INSTRUCTIONS
- Fully defrost the roast in its packaging in the fridge.
- Carefully remove the roast from its packaging. Place the porchetta in a roasting pan.
- Rub the porchetta to ensure all the seasonings are covering the entire roast
- Preheat oven at 350F
- Roast for 2 hours or until the internal temperature reaches 145F and let rest for 20 minutes before removing the butcher’s twine and slicing the porchetta and serving.
SKIN-ON PORCHETTA COOKING INSTRUCTIONS
- Fully defrost the roast in its packaging in the fridge.
- Carefully remove the roast from its packaging. Place the porchetta in a roasting pan.
- Keeping the butcher twine in-tact, score the outside of the porchetta with a sharp knife to let the excess fat render out. This will help make the porchetta skin extra crispy in the end.
- Preheat oven at 275F
- Roast for 4 hours or until the internal temperature reaches 145F. At this point, crank your heat to the highest setting and crisp the outside skin until you have reached your desired doneness, about 5 minutes. We recommend watching it very carefully to ensure it doesn't burn!
- Let rest for 20 minutes before removing the the butcher’s twine and slicing the porchetta and serving.
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