Porchetta, it's whats for dinner

Discussion in 'Pork' started by ak1, Jan 12, 2016.

  1. ak1

    ak1 Master of the Pit OTBS Member

    So, dear wife decided that we should have porchetta soon, just because it's that time of year. So about three weeks ago we stop by the local butcher to see if I can get a porchetta cut. No problem says butcher, gimme a few days notice. As we walk by the meat counter, I see a tag that says "oven ready porchetta, but it's empty. Oh well.

    So today I go back to get some other stuff, and see the porchetta. Not loin & belly, but a full deboned pig all trussed and seasoned. Well, I don't need 50 lbs of porchetta so I ask if they have something smaller. No problem says butcher, we'll cut off what you want.

    To make a long story short, happy me has 7.5 lbs of porchetta going in the oven.


     See you later.
     
    westby likes this.
  2. westby

    westby Smoking Fanatic

    Nice.  Expecting some finished pics.
     
  3. ak1

    ak1 Master of the Pit OTBS Member

    Here it is in the oven;

     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    AK you do realize their are [​IMG]  more info is needed ,temps time and when the H is it going to be ready.

    Richie
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good so far. Any idea what he stuffed it with?...JJ
     
  6. ak1

    ak1 Master of the Pit OTBS Member

    Not sure, but I can taste black pepper, fennel, rosemary. It isn't the same strength as fresh, ;

    the flavours are there.

    Here's the end result

     
    tropics and bearcarver like this.
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    So he cut you a piece of the "whole pig" porchetta?

    What side did you get?

    The whole thing sounds like a cool summer party idea. How much would this set me back?
     
  8. ak1

    ak1 Master of the Pit OTBS Member

    It was the back end. This piece was about 7.5 lbs and was just under 40 bucks Canadian, so it wouldv'e been less than 30 US.
    Had the oven at 500 for 1/2 hr then 375 for the balance until the IT got to 175. Took about 3.5 hrs.
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That sure does look good,mouth watering I love roasted pork.

    Richie

    [​IMG]
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh My---Betting that was Awesome!!![​IMG]

    Looks Mighty Tasty, AK!![​IMG]--------------------------[​IMG]

    MMMMmmmmm..........

    Bear
     
    Last edited: Jan 13, 2016
  12. ak1

    ak1 Master of the Pit OTBS Member

    Head was off.
    Yes it was delicious and tender with super crispy skin. Thanks for the points.
     
  13. ak1

    ak1 Master of the Pit OTBS Member

    More porchetta coming this weekend. I'm debating getting a whole suckling pig all done up for a dinner party on Saturday or just getting a 15lb porchetta roast. I'll know for sure tomorrow morning when I see the butcher.
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I'm in 

    [​IMG]

    Richie
     
  15. moikel

    moikel Master of the Pit OTBS Member

    The porchetta I have eaten here & Italy was all kept simple on the inside. CBP,salt,garlic,rosemary fennel seed.

    Those vans at markets where they serve it straight up in a bread roll are a thing of beauty.

    It will go on the list of things I will eat when I complete this diet[​IMG]

    Yours looks great by the way.
     
  16. ak1

    ak1 Master of the Pit OTBS Member

    Well, it won't be a suckling pig. I talked to the butcher today and and basically it's just not enough meat on a little 20-25 lber to do it right. Given time to debone and all else I'd be looking at about 120 bucks. So tomorrow, I'm picking up a 10lb porchetta off a bigger pig and I'll cook that baby up.
     
  17. ak1

    ak1 Master of the Pit OTBS Member


    Here ya go! About 12lbs or porcine goodness. Yeah, I know I'm teasing.  See ya in a few hrs.
     
  18. jhend

    jhend Smoke Blower

    Looks very good AK. What is the trick to a very crisp \ crunchy skin? Mine never seems to turn out as crunchy as I remember growing up. Hope this one turns out just as well for your weekend get together.
     
  19. ak1

    ak1 Master of the Pit OTBS Member

    High heat. Oven at 500 degrees for probably around half an hour.
     
  20. jhend

    jhend Smoke Blower

    great thanks
     

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