Porchetta from Tartine Box Set by Chad Robertson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mseers on October 25, 2011

    5 lb boneless pork shoulder, 1 t salt. stuffing: 1 bunch parsley, 12 sage leaves, 1 T rosemary, 2T thyme, 1 c fennel tops chopped, 1/4 t peperoncino, 1 T fennel seeds, 5 cloves garlic, 2 t salt, 4 slices day-old country bread, 3 T olive oil. butterfly pork shoulder to an even thickness of 1 in. season w salt. 220 oven. process all stuffing ingredients, spread on pork. roll up meat and tie with twine. wrap in foil. bake 8-10 hours. cool, then refrig in foil at least 2 hrs. remove foil, cut into 1 in thick slices. brown slices in olive oil before serving.

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