We're going to simplify traditional porchetta by making a smaller, simpler version using pork shoulder. It makes a great sandwich, especially topped with some fried, crispy pancetta.
The ingredient list now reflects the servings specified
Directions
Cook's Note:
Make a thin sauce from the pan drippings from the roast by adding a splash of water and stirring to dissolve the browned bits of food in the bottom of the baking dish. Dip crusty ciabatta rolls into the juices before assembling sandwiches.
To make sandwiches, pile thin slices of roast pork onto toasted and dipped ciabatta rolls with arugula and a drizzle of vinegar sauce.
Nutrition Facts
Per Serving:
266 calories; protein 19.8g; carbohydrates 2.9g; fat 19.1g; cholesterol 71.4mg; sodium 1032.1mg.
Full Nutrition
What a delight this recipe was though I did cheat and had our butcher butterfly the meat. Added minced onions to the rub mixture and let it sit in the fridge for 2 days to dry-age. NOTE: It's important to the final dish to let the roast "rest" the appropriate amount of time after you pull it so the juices have a chance to absorb back into the meat. Glad I went ahead and made the vinegar sauce as it gave the roast that little something extra! Served with Amatriciana also from AR as the "primo or first course" of our dinner party. Rave reviews all around! Thank you Chef John.
Read More
What a delight this recipe was though I did cheat and had our butcher butterfly the meat. Added minced onions to the rub mixture and let it sit in the fridge for 2 days to dry-age. NOTE: It's important to the final dish to let the roast "rest" the appropriate amount of time after you pull it so the juices have a chance to absorb back into the meat. Glad I went ahead and made the vinegar sauce as it gave the roast that little something extra! Served with Amatriciana also from AR as the "primo or first course" of our dinner party. Rave reviews all around! Thank you Chef John.
Read More
I am a chef John fan. Have made several of his recipes and have never been disappointed. The cooking instructions were perfect. I omitted some ingredients (I don't have fennel seed) and added some and I think it was fabulous. I had made chef Johns butternut squash soup earlier in the day (YUM) and had leftover fresh sage. I used olive oil, seasoned panko (just a dusting), Rosemary, garlic powder, fresh sage, prosciutto, and Parmesan reggiano for the filling. Rolled it up and lightly coated the top with the same and put strips of prosciutto on top. I think it was one of the best dishes I ever made.
Read More
The flavors of this dish are amazing. I followed most of the recipe as written, including the making the vinegar sauce. I'm a new cook so I couldn't imagine what that sauce would add to the taste. I almost left it out but was pleasantly surprised. We didn't have ciabatta rolls or pancetta so I used pretzel rolls and bacon. I'll make this again.
Read More
Amazing!!! Just made this for Christmas dinner for my in laws. I looked like a cooking super star! Everyone was raving about how tender and tasty the pork was even though they never heard of porchetta before. I purchased a 6 pound pork roast and had the butcher butterfly the meat for me. The seasoning and flavors were perfect even though I forgot the orange zest. I did make a thin pan sauce from the drippings & served the pork with sautéed apples (also from AR) twice baked potato casserole (also from AR) steamed broccoli & say to green beans. A must make again thank you very much chef John.
Read More
I made this for Christmas Eve last year and it was a huge hit. My sister, who is a chef said it was amazing, and i totally agree. I had the butcher fillet the meat for me. It was so elegant looking and so delicious. I highly recommend this.
Read More
I always follow the recipe to the letter the first time, and this recipe doesn’t need any tweaking . I was so proud of myself! The video was very helpful in teaching technique. I loved it!
Read More
I loved this recipe and will make it again. I was a little unsure of butterflying as I had never done that to a roast before. I started cutting and it opened like a book! I thought i would fall apart but it held its integrity and sliced beautifully.
Read More
This was very good. I think I got the wrong cut and it was a little too fatty but otherwise it was very tasty. I cut down on some of the spices a little since my family is not too big on some of them. Thanks!
Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
What a delight this recipe was though I did cheat and had our butcher butterfly the meat. Added minced onions to the rub mixture and let it sit in the fridge for 2 days to dry-age. NOTE: It's important to the final dish to let the roast "rest" the appropriate amount of time after you pull it so the juices have a chance to absorb back into the meat. Glad I went ahead and made the vinegar sauce as it gave the roast that little something extra! Served with Amatriciana also from AR as the "primo or first course" of our dinner party. Rave reviews all around! Thank you Chef John.
I am a chef John fan. Have made several of his recipes and have never been disappointed. The cooking instructions were perfect. I omitted some ingredients (I don't have fennel seed) and added some and I think it was fabulous. I had made chef Johns butternut squash soup earlier in the day (YUM) and had leftover fresh sage. I used olive oil, seasoned panko (just a dusting), Rosemary, garlic powder, fresh sage, prosciutto, and Parmesan reggiano for the filling. Rolled it up and lightly coated the top with the same and put strips of prosciutto on top. I think it was one of the best dishes I ever made.
The flavors of this dish are amazing. I followed most of the recipe as written, including the making the vinegar sauce. I'm a new cook so I couldn't imagine what that sauce would add to the taste. I almost left it out but was pleasantly surprised. We didn't have ciabatta rolls or pancetta so I used pretzel rolls and bacon. I'll make this again.
Amazing!!! Just made this for Christmas dinner for my in laws. I looked like a cooking super star! Everyone was raving about how tender and tasty the pork was even though they never heard of porchetta before. I purchased a 6 pound pork roast and had the butcher butterfly the meat for me. The seasoning and flavors were perfect even though I forgot the orange zest. I did make a thin pan sauce from the drippings & served the pork with sautéed apples (also from AR) twice baked potato casserole (also from AR) steamed broccoli & say to green beans. A must make again thank you very much chef John.
I made this for Christmas Eve last year and it was a huge hit. My sister, who is a chef said it was amazing, and i totally agree. I had the butcher fillet the meat for me. It was so elegant looking and so delicious. I highly recommend this.
I always follow the recipe to the letter the first time, and this recipe doesn’t need any tweaking . I was so proud of myself! The video was very helpful in teaching technique. I loved it!
I loved this recipe and will make it again. I was a little unsure of butterflying as I had never done that to a roast before. I started cutting and it opened like a book! I thought i would fall apart but it held its integrity and sliced beautifully.
This was very good. I think I got the wrong cut and it was a little too fatty but otherwise it was very tasty. I cut down on some of the spices a little since my family is not too big on some of them. Thanks!