Porchetta! Amazing, crackly-skinned sweet pork! This Italian classic is usually served as street food, sliced and packed into a bun. Pork belly and loin are the cuts of choice. Herbs are rubbed all over the meat. It's then rolled, tied and roasted slowly over low heat until the fat renders and the skin gets super crunchy, crispy.
My friends Harry and Suzanne asked me to join them in making a whole-pig porchetta. Of course when it comes to barbeque catering we jumped right in! So we thought instead of just slow-roasting it, we should add a little smoke and cook it on the barbeque spit. This porchetta ended up being almost five-feet of crispy, juicy barbeque goodness. The guests went wild!
Here are some shots of the porchetta being put together....
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| Boning out the pig for the porchetta |
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| Another view of the porchetta fabrication. All bones out. Ready for seasonings. |
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| Beginning to roll the porchetta |
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| Rolled and tied PORCHETTA READY TO ROAST! |
Gotta do something with those ribs!! Hmmm... MORE BARBEQUE!!
Porchetta Roasting on the Rig
Check that out!
Some of the skin was popping like chicharrones!
Amazing barbeque!
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| Porchetta ready to dig in! |
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| The band kept everyone entertained.
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Want this for your party? Let us cater your next event!
Mack's BBQ - catering your way
(661) 382-2128
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