Updated, fixed links.
I haven't been on in a while, redoing our kitchen and been in a rutt lately nuff said.
This is from mid December but just got around to posting, I haven't really been into it much lately but felt this deserved a posting.
[h1]Porchetta - Italian Market Place Pit Cooked Pulled Pork[/h1]
This was a recipe that peaked my interest and I have tweaked the recipe for the smoker.
I did a bit of research on doubling and tripling recipes and the following is what I have come up with.
This recipe paid off...big time, It was extremely moist and very flavorful.
I really can not decide which I like better the Italian pulled pork or my traditional pulled pork, this has its own unique flavor and it would be unfair to compare one with the other.
Now when I smoke Pulled Pork, I will also be smoking an Italian Pulled Pork along side it.
Ingredients
Preparation
Heat 1/4 cup of the olive oil in a frying pan over a medium high. Add all of the chopped onion, half the minced garlic, half the fennel seeds, all of the rosemary and bay, half of the ground cloves, salt and pepper
Preheat the Pit to 300°F , Take the cling film off the pork place in a shallow pan, fat side down, then place in the Pit , slowly bringing the temp down to 250°, another option is to place the pan under the grates to catch the drippings in any case you will need these drippings.
Cook the pork to an internal temp of 150°, place in foil add some juices from the pan, wrap the foil tightly and place back in the roasting pan.
Sorry no picture.
Goodnight all, I'm beat, an 18+ hour cook wipes me out these days.
I had a lot going on this day so I missed a few money shots, My brother come over around 3:00 and helped me prep and from 7:00 to 9:00 I had him babysit Frank while I was at a Cub Scout Christmas party, I couldn't have taken any pics after the party anyhow because my camera died.
We had a fire going in the Fire pit all day and night and my neighbor came over late and we hung out a bit, I think I finally got to bed around 1:30
I haven't been on in a while, redoing our kitchen and been in a rutt lately nuff said.
This is from mid December but just got around to posting, I haven't really been into it much lately but felt this deserved a posting.
[h1]Porchetta - Italian Market Place Pit Cooked Pulled Pork[/h1]
This was a recipe that peaked my interest and I have tweaked the recipe for the smoker.
I did a bit of research on doubling and tripling recipes and the following is what I have come up with.
This recipe paid off...big time, It was extremely moist and very flavorful.
I really can not decide which I like better the Italian pulled pork or my traditional pulled pork, this has its own unique flavor and it would be unfair to compare one with the other.
Now when I smoke Pulled Pork, I will also be smoking an Italian Pulled Pork along side it.
Ingredients
- 8-10 lb pork shoulder/ Butt, boned, trimmed of fat and Roll cut
- ¼ cup olive oil
- 2 large Red onions, peeled and finely diced
- 12 garlic cloves, peeled and finely mince or (1/4 cup fresh minced)
- 1/4 cup fennel seeds
- 1/3 cup fresh rosemary leaves, finely chopped or (Dry - 2 Tablespoons)
- 8 fresh bay leaves chopped (Dry - 2 teaspoons)
- 2 teaspoon ground cloves
- 2.5 teaspoon Sea salt
- 4 teaspoon fresh ground black pepper
- ciabatta rolls (chyah-BAH-tah)
Preparation
- With a sharp knife remove as much surface fat as possible, (fat cap and false cap), try to butterfly the butt about 1" -1-1/2" thick, this is easier said than done, you can see from the pictures that I sliced into the meat best I could, don't sweat it... its gonna be pulled anyhow.
- Heat 1/4 cup of the olive oil in a frying pan over a medium high. Add all of the chopped onion, half the minced garlic, half the fennel seeds, all of the rosemary and bay, half of the ground cloves, salt and pepper, and cook for 2 to 3 minutes, or until all the fragrance has been released from the herbs and spices. Transfer to a plate to cool.
- Spread and rub this mixture over and into the pork, then roll the meat up as tightly and neatly as you can. Tie with kitchen string at intervals.
- Mix the remaining ingredients (minced garlic, fennel seeds, ground cloves, a bit of olive oil) and rub it over the outside of the pork. Cover it with cling film and refrigerate 24 hours, or at least overnight.
- Remove the meat 40 minutes before Smoking to allow it to return to room temperature. Meanwhile, preheat the smoker to 300°F , Take the cling film off the pork place in a shallow pan, fat side down, then place in the smoker, slowly bringing the temp down to 250°, another option is to place the pan under the grates to catch the drippings in any case you will need these drippings.
- Smoke the pork to an internal temp of 150°, place in foil, add some juices from the pan, wrap the foil tightly and place back in the roasting pan.
- Cook to an internal temp of 205°.
- Remove Pork from the smoker wrap in towels and place in cooler and rest for at least 1 hour, meanwhile place the drippings in the refrigerator.
- Pull or shred the meat separate the grease from the drippings, [color= rgb(0, 0, 0)]add the reserved drippings, [/color]serve in warmed ciabatta rolls.
- Two Boneless butts, picked up at Jetro
- Two Boneless butts, 1 for my traditional Pulled Pork and the other for an Italian style Pulled Pork.
- With a sharp knife remove as much surface fat as possible, (fat cap and false cap), Fat Removed.
- Ingredients ready to go
- Pan prepped
- Try to butterfly the butt about 1" -1-1/2" thick, this is easier said than done, you can see from the pictures that I sliced into the meat best I could, don't sweat it... its gonna be pulled anyhow.
- Chopped onion
Heat 1/4 cup of the olive oil in a frying pan over a medium high. Add all of the chopped onion, half the minced garlic, half the fennel seeds, all of the rosemary and bay, half of the ground cloves, salt and pepper
- Cook for 2 to 3 minutes, or until all the fragrance has been released from the herbs and spices. Transfer to a plate to cool
- Cooked spices, dry spices and meat prepped.
- Closeup of ingredients.
- Spread and rub this mixture over and into the pork, then roll the meat up as tightly and neatly as you can. Tie with kitchen string at intervals.
- Mix the remaining ingredients (minced garlic, fennel seeds, ground cloves, a bit of olive oil) and rub it over the outside of the pork.
- Cover the butt with cling film and refrigerate 24 hours, or at least overnight.
Preheat the Pit to 300°F , Take the cling film off the pork place in a shallow pan, fat side down, then place in the Pit , slowly bringing the temp down to 250°, another option is to place the pan under the grates to catch the drippings in any case you will need these drippings.
Cook the pork to an internal temp of 150°, place in foil add some juices from the pan, wrap the foil tightly and place back in the roasting pan.
Sorry no picture.
- Cook to an internal temp of 205°.
- A little something to spice up my coffee.
- Something to keep warm
Goodnight all, I'm beat, an 18+ hour cook wipes me out these days.
I had a lot going on this day so I missed a few money shots, My brother come over around 3:00 and helped me prep and from 7:00 to 9:00 I had him babysit Frank while I was at a Cub Scout Christmas party, I couldn't have taken any pics after the party anyhow because my camera died.
We had a fire going in the Fire pit all day and night and my neighbor came over late and we hung out a bit, I think I finally got to bed around 1:30
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