Easy Pork Recipe using Pork Shoulder! Use this to make roast pork sandwiches or dinner. Porchetta, aka roast pork is a stuffed pork shoulder that is roasted and tastes amazing. The pork shoulder or pork butt is deboned, stuffed, and baked. The skin is left on to brown nicely.
This was inspired by Anne Burrell and her Cookbook: Cook Like A Rockstar and the restaurant Porchetta. © GardenFork Media LLC All Rights Reserved Watch DIY GardenFork Here:
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Lovely video thank you! Cooking pork for Sunday dinner today x
I was hoping you'd show us how to de-bone the shoulder. Anyone can roast it.
Love it, just a little note,its pronounced Pork-etta
If you're going to make a video about food. Make sure you know how to pronounce what you're making
Yeah, Porchetta American Style. A PORCHETTA is pork belly and not shoulder !! In Italy they use suckling pork for that !! Maybe…if u buy a cooking book for italian food u should follow the original receipts. Sorry
Should've bought one of David Roccos books for good Italian recipes.
How long to bake ?….this recipe looks yum yum…
This video is like therapy! Very good job guys!
Prepping this tonight…. watching this is killing me. My moutha watta.
Live thw video, love the dog, looks incredible
I dont think you should be handling those dogs and cooking it dosent look too sanitary
I just learned how to use the tin foil dispenser correctly, and see that you don't. Read the ends of the box. There are tabs to push in to hold the roll.
some pineapple juice or apple juice or orange juice would have been lovely rather than chicken stock. try it next time. looks really good Eric…thanks. I make mine the spanish way using different spices…delic!!! My favorite part of this pork is the under side, it's more juicy than the part at the top near the thick skin. I could eat the entire bottom portion by myself…Thanks for your fun video Eric…and the pups are always a delight as well as your wife!!!
Cute video but please don't pronounce porchetta the way you did…it's wrong!
The pronounce is like por-K-etta ok? 😉 the same applies to bruschetta and so on.
the ch is pronounced K.
Didn't mean to lecture but it really sounds bad in Italian and I'm Italian. Good Job with the video! 🙂
I'm making porchetta for the first time this weekend for my big crazy Italian family, so thanks for the recipe Eric. Wish me luck!
A little FYI…in Italian it's pronounced "porketta", just like bruschetta is also pronounced "brusketta". You are now more Italian than you were a minute ago 🙂
Looks amazing. I'm going to use your recipe for SuperBowl Sunday. Btw, your Lab is very cute.
Looks great…mmm
Hey, one more thing. Try pureeing the veggies for a gravy to serve over the roast or even better ladle over crusty bread for Porchetta sandwiches.
Dude, really good job. I'm in the process of perfecting my Porchetta recipe. Porchetta Food truck is in the works!
thanks Robert , appreciate the kind words, we post new shows each week if you'd like to subscribe! eric.
Anna book is awesome. I saw her do this on her show and she inspired me to make it. The root veggies on the bottom really pushed the recipe over the op for me. It was amazing.
Also you did a great job demoing it. Thanks.
This looks great.. think I'll make this for Sunday Kickoff … also the kids said to add more vids of Charlie ….lol
Nice vid you guys hope you guys the best
sorry you don't like the pups, they are part of our family! eric.
why is there clips of your dog in between?
for me it is just weird
yes, this is an americanized version of the dish, glad you liked it! thanks, eric.
thanks michael, i'm very good at mangling languages. i can't pronounce giuncale either…. eric.
just to let u know…….its pronounced like "porketta"
thank you for sharing this.
I'm sorry, but all foods are for all people!
sorry
poor porchetta, this is not an ossobuco ,do not use carrot onions etc..wine, broth. no chives please ,and served with beans man, orrible combination i`m italian please stay away from things that are not for you .thank you sorry .
hi rick, neat idea to smoke the porchetta then blast it in the oven to crisp the skin, thanks for that, eric.
Eric looks great, but me being a smoker meats man think you could do it like you did but smoke the meat to say 110 then move to the oven to finish for the skin to cook, that way you have smoke flavor with the herbs, good of both worlds.
Rick
Gadsden Alabama
no, i don't have one, i'm working on posting cell phone photos to our website. kinda like instagram, but different. thanks, eric.
do you have an instagram account?
I like your videos, they're great instruction. Just sometimes the off camera comments are too funny and distract me. lol
great. good to hear this works for pork chops as well.thanks for watching, eric.
I think I recall you said in the past that recipes are just guidelines anyway… so true 🙂 thanks for keepin it real!
yes joseph , i threw in some time, but forgot to mention it. not surprising for a GardenFork video , is it? eric.
Mmmm! Pork. Hey, was that thyme I saw Eric?
good to hear, thanks for watching, eric.
I love your dogs…oh and your show too ;). Keep up the good fork
we had some guests over to have the porchetta, though the labradors did have some pork with their regular dinner. happy dogs. thanks for watching, eric.
I could'a sworn I seen some oregano on the counter when you were preparing the meat and then when we see the roast in the oven, there is some herbs tied up on the side of the roast….??? Was that just more of the same herbs tied up and put on the side?
Doesn't really matter what you did put or not put in the porchetta it looked good enough to eat and i'm sure the house smelled inviting.