There are few things as irresistible than the aromatic succulence and crackling of porchetta; temptation is never harder... and succumbing is never so sweet...!
Ingredients
2.25 kg boneless Pork Shoulder with the Rind
44 g Salt
6 g Black Peppercorns
4 g Peperoncini (Chili)
4 g Fresh Rosemary
1 tbsp. Bay Leaves
10 cloves Sulmona Garlic or 16 cloves standard garlic
Instructions
Ask your butcher to butterfly your joint of meat so that you have a flat piece of meat.
Wash the meat (not the skin) and dry carefully with paper towels and sprinkle freshly ground salt onto its skin.
Whizz the remaining salt and stuffing ingredients together in an electric spice grinder or in a pestle and mortar.
Stand the meat skin side down on a table and spread your paste evenly across your piece of meat.
Roll it up and tie tightly with string.
Roast in the oven at 180 C (350 F) about 2 hours and a half til crisp
Remove from the oven and allow to rest for 30 minutes.
Recipe by Italian Cooking Holiday at https://italiancooking.holiday/mimina-butcher-wife-porchetta/