Chef John's Porchetta
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.
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Recipe Summary
Ingredients
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.