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Porchetta - My take, thanks McNuttly. Pictures inside.

BYS1981BYS1981 Posts: 1,554
edited October 2012 in EggHead Forum
Hey all,

After reading McNuttly' thread about Porchetta ( I was interested, and I started searching the internet for various recipes.  I concluded I would wing it and what I did was season with sea salt, pepper, sage, and parsley.  I cut several slits into my pork butt (4lbs) and put about 8 garlic cloves inside.  I then cooked the butt indirect at 400 degrees in a pot with the lid off, and then flipped and cooked for another hour.  The initial 2 hours the pot was uncovered, and the reaming portion of the cook I closed the lid.  After the 2 hours I added 2 cups of water, a carrot, half an onion, 2 thyme sprigs, 5 garlic cloves, and about a can of chicken broth.  I then cooked for about 3 more hours.  At 3 hours I checked temp and it was at approx 205, so I took the butt off.  Once the butt was off I took it out and strained the solids.  I let the broth sit for about 15 minutes in a fat separator and then combined the solids with the liquids in a blender and blended until smooth.  I then added about 2 table spoons of tomato paste and 2 tablespoons of balsamic vinegar.  After all ingredients were combined I simmered the solution for about 15 minutes to get a gravy.  When I ate the pork I put it on a french roll with the gravy and melted a slice of provolone on top.  Next time I will add some celery, but I didn't have any on hand and was lazy haha! 

To top it off, my wife made homemade creamed spinach and I washed it down with a Racer 5 IPA ( great beer, highly recommend it.  Racer 5 IPA is in my top 5 IPAs.

Overall, I really recommend this way of cooking a butt even if only to try a different way of cooking it, but personally I have a new go to way of cooking pork.  I like regular smoked pork, but this was a GREAT sandwich. 
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