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Ingredients


1 each pork butt
1 whole peeled garlic cloves
1 bunch of fresh rosemary
1 bunch of fresh sage
1 bunch of fresh thyme
sea salt and black pepper
8 ounces of mild Italian sausages

Roasted pork butt "Porchetta"



Preparation


On the cutting board place the pork butt and cut it with a filet knife by remove the only bones of the butt cut the pork to open flat on the board, pounded the meat to make even.
Fine chopped the rosemary sprigs, the leaf of the sage and thyme, put it in a bowl and mixed with sea salt and black pepper.
Remove the skin of the mild Italian sausages, and spread them evenly on the flat pork butt, seasoned with prepare aromatic herbs salt and rolled back up the pork meat, thigh it with a twine and place it on a roasting rack, put the rack on a sheet pan and cover with a bowl, then put in the oven at 255 degrees, let roasted for 12 hours slowly. At the time rich remove the sheet pan from the oven uncover the pork butt "Porchetta" and leave to rest for about 20 minutes, turn up the oven to 450 degrees, then re-put the "Porchetta" back into the oven for 10 minutes to allow the skin to be crispy; remove out of the oven rest again for 10 minutes and sliced.