Porchetta Style Roast Pork

1. 1

   1. Heat oven to 250 degrees

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   2. Score pork skin making 1/8-inch- deep cuts, about 1 inch apart, in a crosshatch diamond pattern

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   3. In mixing bowl, combine garlic, salt, pepper, rosemary, red pepper flakes, sugar and olive oil

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   4. Rub about 2/3rds slurry mixture into and all over pork

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   5. Roll and truss pork, with butcher string

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   6. Rub remaining herb/oil over the skin

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   7. Mix vinegar and water together, set aside

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   8. In roasting pan with baking grate, place pork fat-side up. Roast for 1 1/2 - 2 hours

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   9. As needed baste pork with vinegar mixture and jus from pan

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    10. Continue to roast, basting once every 1/2 hour, until skin is well browned pork is spoon tender

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    11. Cook for approximately 2 1/2 to 3 hours more to an internal temperature of approximately 180 degrees

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    12. Remove from oven and rest before slicing

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    13. Pork should be in chunks, not shredded

14. 14

    1. In saute pan, on medium heat add oil

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    2. Add garlic and begin to brown

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    3. Add broccoli rabe, peppers, salt and pepper

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    4. Saute for approximately 3-4 minutes

* Per serving · 4 servings · Values may vary.