Part 2: Classic Italian Porchetta

This is part two. Making a classic Italian porquetta. It’s crispy. It’s tender and juicy on the inside. We left off last time resting it in the fridge. This guy is huge. He’s 10 lbs. I’m going to cut him in half for the sake of saving some money. First thing we’re going to do is we’re going to pat it down. Get all the liquid off. Although the refrigerator dried it out pretty good. It feels really good. Oh yeah. Probably going to cut it right down the middle right there. Oh. So, I decided to roast one half of the porquetta, not the other. I put it in the oven at 300° for about 3 and 1/2 hours. After cooking it for about an hour, I started basting it with its own fat every 30 minutes. Then, I finished it at about 450 for an extra 15 minutes. The skin is incredibly crispy and crunchy. You’re going to slice it into about/ in to 1in slices. This is a perfect roast for Thanksgiving, and it makes incredible day after sandwiches. It’s easy to reheat. This is a classic Italian porquetta. Oh my god. It’s I I I need you to make this right now. Right now. Oh my god. Put it on a little bread. Have that whole piece right there. Minka.