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Author Topic: Christmas Porchetta  (Read 1326 times)

Offline Whitpirate

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Christmas Porchetta
« on: December 25, 2019, 05:06:47 PM »
Pasture raised pig that we harvested and scalded for skin on.  Stuffed with apricots, prunes, cranberries, thyme and parsley.  Skin scored and trussed.  Fridge for 24 hours to marry flavors then pulled out to temp for 2 hours.

Total weight was 15lbs

Into oven 450 for 60 min then dropped to 325 until 155 internal.  Rested for 30 min then carved.  Threw skin back in at 400 for pork rinds, fried some of the belly section as requested by folks.  Will have 7lbs leftovers that will make epic sandwiches on ciabatta with green chimmicurri sauce tomorrow.

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Offline Bango skank

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Re: Christmas Porchetta
« Reply #1 on: December 25, 2019, 06:02:24 PM »
...
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Offline pianoman9701

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Re: Christmas Porchetta
« Reply #2 on: December 26, 2019, 07:12:12 AM »
Thanks. My stomach is now grumbling with jealousy.
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