Pork Roast - (Porchetta)

Port Roast Porchetta pairs well with a trio of Bivio wines


1 Boston Butt Pork Roast
1 large clove garlic, cut longway into 8 slivers
4 large sprigs fresh rosemary, leaves only salt and pepper


Step One: Prepare the roast

1. Using a sharp paring knife, cut 8 evenly spaced deep crosses in the roast
2. Place a garlic sliver in each and push to the bottom with your finger, forming a small pocket.
3. Into each pocket, pushing with your finger, put equal amounts of salt (first) and pepper (last).
4. Using a sharp paring knife, cut 8 evenly spaced deep crosses in the roast. The pocket should be loosely filled.
5. Divide the rosemary leaves into 8 equal piles and firmly plug each of the holes.
6. Give a generous sprinkle of salt and pepper over the entire roast.

Step Two: Cook the roast

1. Insert a meat thermometer into the thickest part of the roast to the center. Be careful not to have the tip of the thermometer touching a bone.
2. Place the roast in a shallow baking pan and put in a medium oven (325-350). Remove the roast when you have an internal temperature of 170-175 degrees.
3. Roasting time will vary, depending on the exact temperature of the oven, and if the roast is at room temperature or just out of the refrigerator. Let roast stand for 10 to 15 minutes to firm up a bit before serving.

This method of seasoning and cooking a pork roast will also work well with a whole fresh picnic ham (front shoulder), or a fresh ham (rear). The seasoning method also works well with a whole bone-in or boneless pork loin, however, the cooking should be changed to a very slow roast (225 degrees) and a finished internal temperature of 135-140 degrees.

Leftovers from roasts done in this style make a delicious cold pork sandwich. Thinly slice a nice stack of the cold pork roast, place on a slice of homemade bread, top with a seeded, split banana pepper, and spread a little yellow mustard on the top slice of bread.