Roman porchetta sandwiches from My Street Food Kitchen: Fast and Easy Flavours from Around the World (page 97) by Jennifer Joyce

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Notes about this recipe

  • stockholm28 on January 03, 2016

    This was very good and extremely simple. The spice rub was very nice and it smelled wonderful while cooking. This was the first time I've used a rack to roast pork shoulder and it was great as the fat dripped off into the roasting pan and the edges of the porchetta were crispy. I started with a 2.2 lb boston butt and the cooked roast weighed less than a lb.

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