Slow Roasted Porchetta

Slow Roasted Porchetta

One 9-10 Pound Bone-in Pork Butt

Olive Oil

Minced Garlic

Red Pepper Flakes

Minced Rosemary, Sage, and Parsley

Ground Fennel Seeds

Grated Orange Zest from Two Oranges

Grated Lemon Zest from Two Lemons

Salt

Ground Pepper

2-3 Chunks of Water Soaked Almond or Cherry Wood for Smoke

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Remove bone from butt (or have your butcher do it) and filet the butt so it lays flat. Place butt on work surface fat-cap down. Rub a generous amount of olive oil on the meat and sprinkle with garlic, salt, pepper and red pepper flakes to taste. Top with fresh herbs – depending on the size of the butt I like to use about approx. 1 cup of each of the herbs. Sprinkle with freshly ground fennel seeds, orange zest and lemon zest.

Roll and tie the butt so you end up with the fat-cap facing up. Again, sprinkle with a generous amount of salt and pepper.

Setup Big Green Egg indirect method with an internal temp of 350°. Place almond/cherry wood atop lump coal. Place butt on the grate, fat cap up, and cook until internal temperature reaches 160°. Rest butt 15-20 minutes. Remove string from butt and carve into slices and serve.

(Side Note: At Eggfest 2016 we served on a ciabatta roll with Sriracha-Mayo and some red wine vinegar marinated thinly sliced fresh fennel.)

Enjoy!

Chef Brian Christensen