Thank you for sharing!Hi folks: the recipe is from amazing ribs:
The quintessential taste of Italy is not pasta, not pizza, not Barolo, and not olive oil. It is porchetta, a rich, fatty, herby, crazy fragrant, crazy good, boneless pork roast swaddled in incredibly crunchy pork cracklins, sliced, and served on a rustic bun.amazingribs.com
It took about 3 hours on the roti at 325. If I was doing it again, I'd get some fresh coals ready at the end to really puff up the crackling - you can see on the right side it didn't quite get there. Tasty though. Carnitas tonite!!
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