By French Tart on April 22, 2008
Photo by French Tart
Photo by French Tart
"This is JUST gorgeous! A domestic take on the classic Italian marketplace or street food, Porchetta, which is actually roast suckling pig. Porchetta is thickly sliced and served in ciabatta bread as a delectable hot sandwich throughout Italy. My recipe is a much-adapted recipe taken from one of Nigella Lawson's cookbooks, and it is SO easy to make at home. I cook mine in the crock-pot for meltingly soft and tender pulled pork - however, I have also given traditional roasting directions in this recipe. Preparation time includes the 24 hour period required for the pork to marinade in its herbed and spiced rub."
Serving Size: 1 (224 g)
Servings Per Recipe: 10
"Yum, great flavor in this porchetta. We made these into panini with olive oil, balsamic vinegar, arugula and tomatoes. My new crock pot runs hot, so I cooked this 3.25 hours on high. Next time I will try adding some wine or other liquid to the crock pot to increase the moisture in it. Thanks!"
"Wonderful! I made it when we had two couples staying the weekend visiting and it was a huge hit. I made it in advance and kept it on hand for sandwiches and it was gone the very first night (I barely got any!) This will be a regular for me, well done!"
"This was amazing and really delicious. Didn't take long to put together, and the results far exceed the individual ingredients. I did mine in the oven because I wanted some of those crispy bits, and they did not disappoint me. I did not have butcher's string, so I just rolled the whole thing up, and it was just fine. Wonderful, and I want to make it again tonight, because we just finished yesterday's porchetta for lunch today."
"Delicious! The pork was super tender and the ground cloves gave it a nice spice. I cut this down to 2lbs thinking that there would be plenty of left overs... nope, I ate like a pound of pork! I tried the meat alone on bread and also with a little balsamic vinegar and I liked it both ways. I love it when recipes that are this good are also convenient. This is defiantly a keeper."
"this takes a while to make, but it is well worth it. we have made it twice now and have been very happy with it."
"I made this for our annual Groovan Reunion. It was a hit.. I also did it in chunks and kept an eye on it so it wouldnt dry out. I was thinking that this would be great for a sausage."
"Delicious flavors- nice combination of spices! I varied the cooking technique as follows: cut the meat into 2" chunks removing fat as desired, marinate overnight in zip top baggies in frig, then brown in dutch oven on the stovetop, add 1 cup red wine and enough water to cover, braise in oven for about 4 hours until fork tender. Yum!"
"Pulled pork sandwiches are a favored meal here in the southern half of the USA from Texas to North Carolina. This recipe is uniquely different from the USA in that the seasonings are rolled insided the meat vs. just slow cooked with spices. We feel either way works well. The southern version is easier to throw together but the Italian version has a difinite chef's quality about it. We omitted the fennel seed and used hamburger buns (common here) for the bread. The pork is very tender and the sandwich is nicely fragrant and has a great taste all it's own."
"Absolutely magnificent. I cooked mine for 4 hours. I covered it with tin foil for the last hour of cooking. It is devine. There is nothing else to say. Thanks French Tart."