Porchetta
Prep time: 15 mins
Cooking time: 1 hrs and 30 mins
Worth the effort
Serves:
6
Energy
2441kj
579kcal
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Pork shoulder is slow-cooked with a warming rub to create these mouth-watering treats.
Prep time: 5 mins
Cook time: 6 hrs and 0 mins
Serves: 6
Cooking Skill: Easy
Ingredients
1.6 kg
joint boneless pork shoulder (remove the rind/skin if you wish)
2 teaspoons
sea salt
2 tablespoons
dark brown sugar
1 tablespoon
smoked paprika powder
2 tablespoons
American mustard
12 small bread rolls
Coleslaw
to serve
Method
Step 1
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.
Step 2
Mix the salt, sugar, paprika and mustard. Rub half the mix thoroughly all over the pork. Keep the other half for later. Roll the pork up again (there is no need to retie the string) and put it in the oven for 30 minutes leaving the top uncovered to brown.
Step 3
Reduce 150°C, 130°C Fan, Gas Mark 2. Remove the roasting tin and fold the foil over the top of the pork Put it back into the oven and let it cook lazily for at least 5 hours or until the pork is tender.
Step 4
Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7. Uncover the pork and cook for 10 minutes. Remove from the oven, cover with foil and rest for 30 minutes.
Step 5
Using two forks shred the pork (in the cooking juices) into chunky pieces with two forks and stir in the remaining seasoning mix.
Step 6
Fill the rolls with the pork and coleslaw and serve immediately.
Each serving provides
Based on shoulder
29%
Fat
18.4g
26%
Saturates
4.7g
24%
Sugars
9.8g
11%
Salt
3.19g
53%
% of an adult's Reference intake
Typical energy values per 100g:
642kJ,
152kcal,
4.8g fat,
1.2g saturates
Each serving provides:
62.7g Protein,
44.1g Carbohydrate,
3.1g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.
Step 2
Mix the salt, sugar, paprika and mustard. Rub half the mix thoroughly all over the pork. Keep the other half for later. Roll the pork up again (there is no need to retie the string) and put it in the oven for 30 minutes leaving the top uncovered to brown.
Step 3
Reduce 150°C, 130°C Fan, Gas Mark 2. Remove the roasting tin and fold the foil over the top of the pork Put it back into the oven and let it cook lazily for at least 5 hours or until the pork is tender.
Step 4
Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7. Uncover the pork and cook for 10 minutes. Remove from the oven, cover with foil and rest for 30 minutes.
Step 5
Using two forks shred the pork (in the cooking juices) into chunky pieces with two forks and stir in the remaining seasoning mix.
Step 6
Fill the rolls with the pork and coleslaw and serve immediately.
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