Last week we cooked the porchetta we had purchased from our favorite butcher. Amazing! It was flavorful, tender, and delicious. I have to admit, though, that the fantastically crispy pork skin was my favorite part. Crunchy on the outside, with a buttery layer of fat just underneath–yum!
I cooked this special roast on a rack in a roasting pan at 325°F for about three hours until the internal temp registered 145°F. The skin got golden and crispy, while the inside remained moist and tender. The herb mixture inside was wonderful! Since the roast was on the small side, I was unable to slice it crosswise as it is traditionally served. However, we all had plenty to enjoy, with leftovers to spare. Enjoy the pics!
Oh my heavens, this looks amazing!