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Porchetta - My take, thanks McNuttly. Pictures inside.
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BYS1981
Posts: 2,533
Hey all,
After reading McNuttly' thread about Porchetta (http://eggheadforum.com/discussion/comment/1244539/#Comment_1244539) 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 (http://www.bearrepublic.com/ourbeers.php) 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.
After reading McNuttly' thread about Porchetta (http://eggheadforum.com/discussion/comment/1244539/#Comment_1244539) 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 (http://www.bearrepublic.com/ourbeers.php) 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.
Comments
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Very nice cook. Did you cook covered or uncovered?Large, small and mini now Egging in Rowlett Tx
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Oh sorry, for the initial 2 hours I cooked covered and the remaining 3 hours I covered. Let me add that to the original post!
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BYS1981 said:
for the initial 2 hours I cooked covered and the remaining 3 hours I covered.
So you cook covered the whole time :-?Just a hack that makes some $hitty BBQ.... -
I'm cooking mine as I type. I used a slurry of oil, 1/2C sage, 1/2C rosemary, 12 garlic cloves, 1T red pepper flakes and 2T black pepper. I stuffed it into deep slits all over and then rubbed on top. It's on its second hour not covered. Smells great. Thanks, @McNultty. BTW: The sandwich place honored for porchetta puts the cheese on the bottom so the meat and juice melt it.*******Owner of a large and a beloved mini in Philadelphia
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cazzy said:
for the initial 2 hours I cooked covered and the remaining 3 hours I covered.
So you cook covered the whole time :-?
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looks fantastic, glad to hear it came out well & was enjoyed
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Man that looks and sounds great! You really went all out with the gravy. I love IPA, but sadly I checked the web site and GA is "red" (don't ship here!). This is on my ever-expanding to-cook list.BTW...I think my favorite IPA is called Seeing Double from Foothills Brewery.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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SmokeyPitt said:Man that looks and sounds great! You really went all out with the gravy. I love IPA, but sadly I checked the web site and GA is "red" (don't ship here!). This is on my ever-expanding to-cook list.BTW...I think my favorite IPA is called Seeing Double from Foothills Brewery.
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jlsm said:I'm cooking mine as I type. I used a slurry of oil, 1/2C sage, 1/2C rosemary, 12 garlic cloves, 1T red pepper flakes and 2T black pepper. I stuffed it into deep slits all over and then rubbed on top. It's on its second hour not covered. Smells great. Thanks, @McNultty. BTW: The sandwich place honored for porchetta puts the cheese on the bottom so the meat and juice melt it.
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It turned out absolutely fantastic. I'm thinking of serving it at an informal dinner party I'm having in a few weeks instead of sirloin. I left the pork in larger chunks instead of shredding it. The black and red peppers give it just the right bite.*******Owner of a large and a beloved mini in Philadelphia
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