My Guide To The Ultimate Porchetta - Low Cost and Max Flavor!

• How to master the Butc...
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[@-EchoesIntoEternity-]

fennel is so underrated, i love using it for slaw with bbq. i grow some in my backyard use the fronds as part of ssam mix

[@knoxavebbq]

i agree. sounds delicious

[@bradyvickers00]

Shoulder porchetta! Seems so obvious now! Looks amazing. Definitely will be giving this a try.

[@knoxavebbq]

It’s a winner. I’d definitely give it a go! Thanks for watching

[@SilverFoxCooking]

That looks amazing! Your videos are very informative and you do a great job of explaining how and why you are doing things the way you are.

[@knoxavebbq]

Appreciate that. That’s probably my teaching and coaching background coming through. Haha.

[@nordicwilly6650]

Incredible! Really appreciate your comment about using the shoulder vs pork belly. Those types of tips are gold! Count me as new subscriber

[@knoxavebbq]

I think most ppl would still prefer the belly. And depending on what else you might be eating with it, the belly may be the better option. But this one was a winner.

[@zman7953]

Great BBQ idea for all my pork butts sitting in the freezer. Cheers and Happy Holidays brother.

[@knoxavebbq]

Definitely get it a shot! Thanks for watching

[@GroarkBoysBBQ]

Amazing cook! Im gonna do it!!!!!

[@knoxavebbq]

It’s so worth the effort. And once it’s all prepped the cooking part is so easy. And doesn’t take much time at all.

[@Hunter357mag]

Yep yep, that looks DAMN GOOD! The sound when you cut into that made my mouth water. Great recipe!

[@knoxavebbq]

Thanks. Appreciate you watching!

[@danielmiddleton8173]

Holy F!! You super upped your creative game on this one! Love that you used a way cheaper cut and made something awesome. I am so doing this this weekend on my old "repurposed' 90ies barbeque shell rotisserie.

[@knoxavebbq]

Let me know how it goes!

[@PepBo]

Amazing Joe... Great alternative to the classic belly! That sandwich looks top notch!!!

[@knoxavebbq]

Appreciate it! It’s a great sandwich

[@dwaynewladyka577]

That porchetta looks amazing. Cheers, Joe! 👍🏻👍🏻✌️

[@knoxavebbq]

appreciate it! thanks for watching.

[@BenFeldman-kz7gt]

Joe, Looks amazing! Once again your creativity shines! The only problem is since you started the new channel, there has been a run a Korean newspapers, so I can’t light my fire correctly!😂 Rumor has it that the major Korean newspapers are going to start printing the Joe Yim edition- it’s a full newspaper, but it’s blank since no one reads it, they just burn it!🔥

[@knoxavebbq]

I’ve also heard those rumors but until I can get my hands on the issue I won’t believe it.

[@Artur_Khazin]

Joe you're a magician, that looks so amazing. I've got to try it on my green egg should do just fine. 🤝✌

[@knoxavebbq]

Haha. Idk about all that. I just like trying new things. This is one was a winner.

[@Joe_for_real]

Dude! I'm definitely going to try this. I've never seen any bbq channel treat a butt this way. Most of the BBQ channels chase the trends Maybe you are too and I am just behind but I haven't seen this before.

[@knoxavebbq]

Haha. Maybe it is, but I’m not aware of it. I just cook food I wanna eat. Let me know how it goes! Thanks for watching.

[@scottirwin7450]

Love this recipe and technique and putting this in the que. Well done and enjoy your holiday 🎁👍

[@knoxavebbq]

Thanks! More recipes coming up!

[@icedouttrimmer]

That sandwich inspired me, that looked next level. Great job!

[@knoxavebbq]

It was amazing! I would highly recommend try it! It was super fun to make. Thanks for watching!

[@chadrobertson4317]

Just made it this weekend Joe - crazy good both as a sliced roast with the sides and as the sandwich the next day - Thanks so much

[@knoxavebbq]

Awesome! If you have any pictures and have an Instagram, I would love it if you tagged me in it so I can share it. Thanks for watching and trying out the recipe

[@sabrinacasmir7044]

How many days did you do the first rest

[@cameronbatko]

Super creative recipe. That is a great idea to use shoulder.

[@knoxavebbq]

Appreciate it! It’s definitely better than pulled pork. Haha. Thanks for watching

[@andrewknaff9220]

I love porchetta but have never seen it made with a Boston butt before. What a brilliant idea! I’m gonna have to try this recipe. The fennel slaw and salsa verde also sound amazing!

[@knoxavebbq]

I think it just eats better with less fat, and the topping definitely make the sandwich. Thanks for watching!

[@tonyschmidt349]

Great video with tons of great comments/insights . . . . . love it. Was going to look for a skin-on pork belly, but you may have convinced me to go this direction!!!!!

[@knoxavebbq]

appreciate it! if you get skin on pork belly it's gonna be great for sure. i just wanted to give you guys a different option that's a bit more cost efficient as well. if you try it out please let me know how it goes!

[@907jl]

Wow Joe, that looks phenomenal! Gotta try that one......nice job!

[@knoxavebbq]

Definitely do! It’s worth it. Thanks for watching.

[@sonvo4095]

tempting to buy this rotisserie. great video

[@knoxavebbq]

It’s nice to have for a different style of cooking.

[@Taku071090]

Now I know what to try and do for christmas

[@knoxavebbq]

Do it! It’s so good. Haha. Thanks for watching!

[@stevem5840]

Joe, that looks fantastic. I am always worried on trying something out of my comfort zone, but I think I will do it. Thanks!

[@knoxavebbq]

appreciate it! you have to if you wanna become a better cook! who cares if you mess up. it'll make for better results the next time.

[@scooterwoo]

looks amazing! never tried to make this before but always love eating this dish.

[@knoxavebbq]

It’s worth the effort. I promise! Thanks for watching.

[@bobbicatton]

Fantastic! Looks like the perfect combination of flavors, and I love the addition of fish sauce👍😊

[@knoxavebbq]

I always put fish sauce in my chimichurri so it seemed natural to do the same. Haha. Thanks for watching!

[@peterlai9018]

That's absolutely delicious!!! Thanks!

[@knoxavebbq]

Appreciate it! It’s one I’ll be doing again for sure!

[@thegfood1]

That’s was awesome way to do pork shoulder, I have done Peril pork shoulder as well as a Japanese style shoulder. I’m adding this to the recipe

[@knoxavebbq]

Oooo…. That sounds good. Thanks so much! Thanks for watching

[@wellsstationbbq1267]

Bro! This looks fire! Def gonna make this

[@knoxavebbq]

Thanks man. It’s worth the effort!

[@54d81]

you deserve alot more subs than you have man. keep it up!

[@knoxavebbq]

Hahaha! I agree. 😏 appreciate you watching. Share my channel with your friends!

[@dennisbower]

Dang Joe! That looks delicious! My wife and I were just talking about doing something ‘different’ for the holidays that wouldn’t cost so much. Going to test it out on my OKJ offset, then grill it at the end in the firebox.

[@knoxavebbq]

Yea. All the traditional cuts are really expensive. It’s a bit more work but so worth it. Let me know how it goes!

[@amilock]

Thanks for the advice to not walk away from the fat melting on the live coals. That's a quick way to ruin the holiday roast / holiday / siding on your house. Also, I don't think anyone is actually good at trussing a roast but the results are always worth the struggle. Happy holidays my friend

[@knoxavebbq]

Haha. Definitely. Always gotta relearn it. Thanks for watching!

[@ViewTalay]

Wow you smashed it Joe ❤

[@knoxavebbq]

Appreciate it! This was a good one. I got a few more holiday recipe ideas. Thanks for watching!

[@rayoyers]

Awesome. Thanks for the idea.

[@knoxavebbq]

Thanks for watching!

[@deanm5325]

Thanks for another great video Joe! I assume you had the grill cover on during the cook?

[@knoxavebbq]

i don't have a grill cover, but it's under a roof.

[@deanm5325]

@@knoxavebbq I’m asking more about the cooker lid/top if that was on, or if u cooked the porchetta with no lid?

[@MikeMarkovMusic]

Love the sliced pork shoulder at Micklewait, but this looks 1:1 like the Porchetta Leroy and Lewis are doing for their specials. Awsome work!

[@knoxavebbq]

As many times as I’ve been there and worked there, I’ve oddly never had it before. lol.

[@MikeMarkovMusic]

@@knoxavebbq they’ve had it in the last year , 99% sure it’s made from the belly , but I have to try to make it with the pork shoulder!!

[@knoxavebbq]

@@MikeMarkovMusic oh i thought you meant they did it with the shoulder also.

[@tlc2011jlc]

Great job & vid. Thank you as well

[@knoxavebbq]

Appreciate you watching!

[@ffwoozy49]

Bomb ass looking sandwich Joe! Definitely trying this soon

[@knoxavebbq]

Let me know how it goes! Thanks for watching.

[@SuperPfeif]

Looks awesome man

[@knoxavebbq]

It’s great. Highly recommend

[@anthonymarocco955]

Looks Great Brother!!

[@knoxavebbq]

Appreciate it. Thanks for watching!

[@johnruplinger2449]

love the creativity. Great way to jazz up a pork shoulder. Do you think the sort of direct heat crust gets more tasty bits here with the setup you used vs the bark of smoking it?

[@knoxavebbq]

Thanks. Yes, definitely. That’s why I recommended even if you do it on a smoker, to still take the time to put it over direct heat at the end. It’s worth the extra effort!

[@johnruplinger2449]

@@knoxavebbq sounds great, looks great!

[@Keasbeysknight]

bees knees indeed! Id love to see this same dish but other regions seasoning profile! Middle eastern? South American? Vietnamese? rotisserie and pork shoulder just cant go wrong!

[@knoxavebbq]

Not a bad idea. I’ll have to do some research. Thanks for watching!

[@donscott6431]

Looks really good. I actually prefer pork to most cuts of beef. There are exceptions: notably the teris major. Would like to see your reaction to this cut of beef: we use it for breakfast steak. It is as tender as tenderloin with more beef flavor, imo

[@knoxavebbq]

I haven’t been able to get my hands on that cut, but I’ve heard great things!

[@wwjj64]

porter road@@knoxavebbq

[@taylor_meyer_bbq]

That looks amazing!!!!!

[@knoxavebbq]

Thanks boss!

[@calebwoods9607]

looks incredible! any thoughts on how to do this without a rotisserie? either on a grill or oven.

[@knoxavebbq]

thanks! appreciate you watching. if you've got a smoker, i would smoke it to 180 internal, and then crisp it up over high heat afterwards. you could probably do it in the oven as well, BUT i would worry about all the juices. you would probably need a roasting pan to place it in just to be safe.

[@Buddha841]

@@knoxavebbq So I'd need to put the pork in a roasting pan in the smoker? Is that to keep the juices from falling into the coals? Would I need to keep it elevated so it doesn't boil in the juices? What times and temps would you recommend if i did it in a kamado smoker? 250-275? I typically smoke a pork butt at 200-225 for the first two hours just to make sure i get a ton of smoke flavor, could i leave it out of the roasting pan till I bump up the temp? (I feel that putting it in the roasting pan from the beginning will inhibit the development of the smoke ring)

[@knoxavebbq]

@@Buddha841 i meant using the roasting pan if you're going to use the oven

[@_newcreature]

Joe, crazy question, but did you use the lid while this was cooking, or did you leave it open as the video shows?

[@knoxavebbq]

Covered. Sorry I didn’t show that.

[@MrDW72]

hey Joe, any luck of cracking the crispy light airy skin in an oven?!?!

[@knoxavebbq]

im sure that'll work! just keep an eye on it so it doesnt burn. also it wont puff up since there is no skin on it.

[@MrDW72]

@@knoxavebbq you gotta show us how to make the Cantonese BQQ Crispy Roast Pork!!!

[@Patriotsfan12345]

Using a smoker like you mentioned, do you think times would be the same? Roughly 2-3 hours of smoking.

[@knoxavebbq]

Hmmm…. That’s a great question. I guess would be that it might take a little long since you’ll probably have more temp fluctuations, but I would just say keep it hot and you should be. Thanks for watching!

[@Patriotsfan12345]

With a Weber Smokey mountain would you recommend just briquettes and no wood?

[@knoxavebbq]

@@Patriotsfan12345 you can add some wood chunks if you'd like, but i really wanted the charcoal flavor.

[@Patriotsfan12345]

Made today, it was outstanding. Thanks for the recipe and the advice.

[@Medusa-j3b]

형 알려주세요 1.참나무 장작을 구하기 힘든데요 바베큐용 나무 어떤게 있나요? 2 오프셋스모커 숯으로도 가능 하나요? 중간중간 훈연나무 넣어주고요 지금 오프세스모커를 만들었는데 나무구하는거에서 막혔네요 ㅜㅜ😢

[@knoxavebbq]

요리하기에 안전한 나무라면 무엇이든 사용할 수 있습니다. 참나무를 사용할 필요는 없습니다.

[@sabrinacasmir7044]

How many days do you have to wait for the first rest.

[@knoxavebbq]

I let it sit for 2 days just to allow for all the seasoning to penetrate. Thanks for watching!

[@rocketsauce5067]

Dude, You are making me hungry.

[@knoxavebbq]

This is one of my favorite recipes. Definitely would recommend

[@jasonhiggins7793]

I guess I need to purchase a rotisserie now!

[@knoxavebbq]

Haha. Used the affiliate link! Thanks for watching!

[@frank_osuna]

Could you taste the aged korean newspaper?

[@knoxavebbq]

Always. It’s the most important flavor.

[@ericwallen]

Might be easier to torch it as it turns, instead of moving the coals around.

[@knoxavebbq]

You definitely could, but no sense in wasting extra fuel when it only takes a few minutes to do it over the coals you already have burning. Thanks for watching!

[@toddp822]

I like that you compared the shoulder to a pork belly. Belly has exploded the past few years and I've had zero interest in cooking it because of all the fat. AND I'm one to argue that fat is healthy and flavor.

[@knoxavebbq]

Yup. I enjoy pork belly but in moderation. You can actually eat the whole thing without having really large pieces of fat. Thanks for watching!

[@Fred86]

🤌🤌🤌

[@knoxavebbq]

👍

[@wiwingmargahayu6831]

yeah dont eat rat or snake or monkey meat

[@knoxavebbq]

What made you even say that?

[@psalm6272]

This dude is racist

[@wwjj64]

looks really good. did you use the lid or leave open the whole cook?

[@knoxavebbq]

It was covered.