Mixing it up for Easter and found a local butcher on Yelp that makes porchetta for a really reasonable price at $8.50/lb. it’s the side of the pig with the loin and belly so looks super legit. They do the seasoning, tying of roast, scored the skin and vacuum sealed it and called me today for pick up. Have only done an all belly porchetta so curious if you guys have recommendations on cooking time and final temps, etc
They recommended 325-350F at 18-20 minutes a pound and then 500 for 15-20 minutes to get that skin crackin! Seems pretty straight forward just a little worried about the loin versus belly temp. Obviously I want that loin in the 145F range but I want the belly closer to 170F or more to be tender. I think the general plan will work out but just curious if anyone has done one and has any tips. Looking forward to some wicked crispy skin. Probably going to let it air dry in fridge over night before cooking to get the skin drying out before cooking.
Bonus: butcher shop carries fresh pork shanks cut in half for osso bucco at like 2.99/lb so swooped a few of those obviously! Haven’t ever been able to find fresh pork shanks at local grocery stores but I assume they would cut it or order it for me if I asked.