How to Make the Ultimate Porchetta

[@lareinadiondra6027]

I learned that high handed even-salt-distribution thing from Dan. Now I put food on my kitchen windowsill and salt it from my second floor bedroom window.

[@elijahcory4848]

A tip : watch movies at Flixzone. Been using it for watching lots of of movies lately.

[@joelbrandon6807]

@Elijah Cory yup, I have been watching on flixzone for since november myself =)

[@bcoldwell1]

This looks really good. I learned to make porchetta from my father in law, who learned it from his father who came to the US from Italy in the 1930s. His recipe also used the fennel fronds inside. One "extra treat" I invented, that I will share with you all. Slice a fresh fennel bulb and an onion. Saute til caramelized, neatly an hour. Cool, then puree in a food processor. Add salt, pepper, a couple TBSP of good mayonnaise and a TBSP of coarse ground mustard. You will have a condiment to die for as a spread on your porches, setved on a white hard roll.

[@MaZEEZaM]

I really like that not only do I learn new recipes from this channel but I also learn useful aspects such as the different cuts of meat even if several have different names here in Australia. For example, because of this explanation, I am pretty sure I purchased the picnic shoulder cut though I have never heard that term here in Australia.

[@jonathancaro3427]

I don't care so much for rosemary on pork so I dialed it back and filled in with Italian Parsley......... HOLY MOLY IT WAS AWESOME.

[@misscndnwoman2177]

oh yes please , wahhhhh!!! I can't chew yet lol but when I can ,this one is going on a recipe card taped to the inside of my baking cupboard. Dan you da man Dan !!! love you kids

[@jamesdooling4139]

I like a pork tenderloin wrapped in a pork loin wrapped in a pork belly for Christmas porchetta. Can't get enough crackling!

[@greatboniwanker]

Yes, please!

[@XavierKatzone]

Thank God for Dan's TCB approach!

[@bentleyr00d]

Great date night meal. One porchetta for each of us.

[@jeffaley2895]

This is an excellent recipe. We made this in March and again for Easter. (This video is not new). It was delicious and our guests raved over it!

[@bbstucki]

What if you take that half pork shoulder and cut it like a pork roll, one inch in from the side all the way around until you get a large flat piece of pork? Then you can spread that herb mixture all over it and roll it up before you tie it off. You could start on the fat cap side so that you still get the crispy fat bits after you roll it up and cook it. I watched the pork loin version of this, just wondering why not treat the pork shoulder the same way. Love your videos!

[@lareinadiondra6027]

Sounds pretty damn good to me!

[@misscndnwoman2177]

exactly how I'm going to do it ,yummmm

[@KevinHullinger]

I did something very similar to your suggestion and it was delicious!!!! I also did exactly like Dans recipe and both were Delicious but the rolled form had a more intense flavor of course.

[@ackack612]

Winner winner porchetta dinner! Very nice Dan.

[@bugsygoo]

Dan is such a legend!

[@jonathancaro3427]

I cooked this the first time as they said and it was great. The second time I had a pork lion that had been in the freezer for a while and needed to be cooked so I went with it, of course it turned out dry. I had a little extra of the seasoning mixture so I put it in the freezer. So, today I felt like some baby back ribs, but when I went to buy BBQ sauce at the store I remembered the mixture in my freezer, it was nothing short of freakin amazing; I had to kiss myself like James Brown.

[@iBMcFly]

Ribs with porketta seasoning??

[@AshIvy-zo4ku]

I love making this! Fantastic!

[@davy91101]

More Dan please

[@KevinHullinger]

Making this for the 2nd time it’s delicious 😋!!! I buy a whole pork butt cut it in half using the boneless portion for porchetta and the bone in portion for pulled pork or whatever.

[@rosariodiazgonzalez8410]

I love watching these videos on pork. I have watched my mom and grandmother cook a lot of pork shoulders (I call it the Puerto Rican national dish). However, I put my own spin on it keeping the traditional seasoning with the modern cooking techniques.

[@victorbenner539]

This is a interesting version of porchetta. Those of us in the "bbq" world normally use pork belly. It's really nice to have a optional cut. And yes I know the street vendors in Rome do entire hogs so most f the pig can be used. I very much enjoyed the rub Dan made. And most folks I know do this on a Rotisserie, very easy. Everyone have a great day 🌤.

[@alanvonau278]

Hello Dan, nice job!!! È una recetta semplice ma buonissima. The porchetta looks very delicious.

[@myloflex]

not sure if its actually crispy on top...but its a good roast

[@larrysloan8020]

How do you guys keep your knives sharp

[@AmericasTestKitchen]

Check out our knife sharpener reviews!

[@charlottebarnes6761]

I just adore these 2 ladies very much great job

[@wa2k99]

Dan is a dude

[@paulhumphries3795]

Looks fantastic

[@neldablanco1663]

Uhhhhh(drooling), so delicious looking!

[@annek1226]

Yum!

[@jaxsonmahan950]

Looks like a good technique, but kept wondering why they didn't butterfly. The surface gets a lot of seasoning (along with the slits), but not convinced its the best way. If I remember ATK's previous porchetta recipe it was butterflied for just that reason.

[@Nocturne22]

I think because just cutting in half is easier.

[@jaxsonmahan950]

@@Nocturne22 might be easier, but I wonder if this "cheats" technique came at the expense of a well-flavored prochetta.

[@BettyRubble01801]

DYING to make this. Before I do, I seek help with limited oven functionality. If I turn my oven over 400, it smokes and makes the kitchen feel like a kiln. I'm pretty sure it can't even get to 500, much less hold it. Anyone have a workaround to recommend? Perhaps pan sear on all sides? I do have a propane Weber that *does* get to 500 and more, but the heat seems to be very uneven. Suggestions appreciated.

[@travislamarrsimpson6269]

I will be making this recipe but will it will be pulled pork for my birthday party... Thank you😍

[@nickbogush9553]

So, if you have a small refrigerator, do you still store pork unwrapped in the refrigerator with all the other food?

[@Jimmynitr]

I have stop watching at night as I go to bed really hungry. Wow this looks good.

[@DeepAscension]

Anybody know what kind of "THYME" that is? It's a broad soft leaf version? Lemon free never seen a version with true leaves as opposed to smaller tighter hardier spindles of leaves.

[@torinbrown8196]

I don't like the taste of fennel. I came here for Bridgett ;-) But I have to add that the pork looked REALLY delicious!!!

[@HickoryDickory86]

By itself, I despise fennel. But I love it in dishes. Weird, I know; but it is what it is. Love me some Italian sausage, and even herbal teas with fennel.

[@robertanddonnagordon]

Looked keto so I hit the “like” button😋

[@hollym5873]

Porchetta, yummy

[@dirkdiggler9482]

What was the point in using the twine? They weren't stuffing it with anything.

[@TheBekker_]

Nice pork roast, but its a porchetta in my mind. If you dont wanna do whole hogs (most ppl doesnt :D), use pork belly, roll with herbs and tie it up. now you actually have the crackling.

[@edwarded4292]

You guys should panicked for that porchetta!))))))

[@BillHalliwell]

OK Dan, this is a good recipe; for a roast pork 'butt'. But, a real porchetta with the rind from the mid-loin belly flap, as they do it in Italy, takes no longer than your version and, in Italy, it is a 'home cooked' meal. You don't have to do a whole suckling pig for a porchetta. They do it by 'butterflying' the loin section of the belly flap with the rib bones removed. They stuff it with the garlic and herb mix and layer Mortadella over the filling; then roll and tie it off. The cooking time for the real thing is about the same, so why not just do the dish properly and get the super bonus of the crackling? The real dish is most popular around Rome where there are hundreds of sandwich shops that just cook the belly flaps. The whole pig on a spit thing is for special occasions and large family gatherings. If you cooked your version in Italy and called it porchetta you'd be sleeping with the 'seafood' in the Tiber! Cheers, BH

[@susansparke3462]

I suspect that they chose the particular cut of pork that they did as it is much more readily available in most American grocery stores. I don't know where in the world you reside, but where I live in the Central San Joaquin Valley of California, I don't recall ever seeing in any of the numerous grocery stores that I like to shop at (including several mainstream and ethnic stores in the neighboring county of Fresno that has a population of over 1 million people) any cut of pork that still had the skin on. I'm sure that one could order it from a local butcher shop, but that definitely takes more advanced planning and organization. Both America's Test Kitchen and Cook's Country try to make their recipes very accessible for the average American, so sometimes they'll make adjustments and/or substitutions in order to achieve that goal because if the ingredients are too difficult or inconvenient to procure, then folks just won't try making their recipes.

[@wa2k99]

All I needed to see was porchetta

[@clarkgaylord]

That's not thyme that's oregano!

[@TheOleMaineGeezer-uf9fy]

Please rerun: Porchetta-Style Turkey Breast, by Dan Sousa on KZbin!

[@walterredfield9379]

And then the red shirt lady said "and I see you later"... hmmm I wonder what was that all about. Lolol 😅 hey love is love right? have fun ladies.

[@johndistefano7037]

I make this almost the same way.l cut the butt thin and put the paste on and then roll it and tie it.l then put the rest of the paste all over the but and refrigerate over night.Its basically taste the same .

[@bribay]

Even Jews, muslims, and vegans said DAMN! when they cut that roast.

[@justoneman1318]

Sous vide it first overnight then brown it. Skip the string all together.

[@BillWendell-y5c]

What really sucks is you have to sign-up for the website and take it from me you will be bombarded in your inbox, just to print the recipe.

[@MaZEEZaM]

It is pretty bizarre that in the US you call the Pork Shoulder, Pork BUTT, Urm, its nowhere near the pigs arse!

[@mikedipeppino2248]

Butt end of the shoulder roast.

[@kikeena1]

But you've taken the crackling off!!!!!!

[@cobia40]

Can you use pork belly?

[@kiltedcripple]

You should, that's the cut porchetta is made from traditionally. This use of shoulder is a simplified recipe, but as a dude who regularly cooks pig for Chinese, German, and Italian recipes, shoulder and belly are not 1 for 1 trade offs. Shoulder is easier and cheaper to acquire for Americans, but belly can not be beat where belly is called for. The fat content is different, texture is different, how they take spices is different. If you try to substitute, shoulder will always yield good recipes, until you try them with belly as intended and get a great recipe.

[@nvrmindwhtevr401]

Duke's Mayonnaise on any sandwich makes it so much better even by itself fresh piece of bread couple swallows of ice cold milk many times kept me satisfied through childhood 75 years and still eating Nothing But Dukes today whatever?

[@wa2k99]

Mayo is so overrated. It overwhelms everything

[@mikedipeppino2248]

Why call it porchetta? It is flavored similarly, but that seasoning can go on pork loin, too. That is not porchetta, either. The crispy skin from the belly or even from the whole pig is missing. I’m sure it’s flavorful but call it something else. If this was served in a restaurant as porchetta, I would be disappointed.

[@LasherDevianceGaming]

I respect Dan and the ladies of the ATK crew. They are all wonderful chefs. But nothing about this outside of the seasonings is even close to a porchetta, and the reason that its hard to find skin on pork bellies in the US is because of stuff like this. This is just a pork roast with fennel seasoning. ATK come better.

[@demontank76]

That's one way to do it! I tend to do while hog porchettas!! Lol

[@aveuch]

I don't think my oven goes up to 500 degrees.

[@BadDFWDrivers]

I thought that pork is supposed to be cooked to 145 as per the revised guidelines?

[@lordgarion514]

No, 145 is the (not remotely new) new *minimum safe temperature* it can be consumed at..... after a 3 minute rest period. The minimum safe temperature has nothing to do with cooking porchetta or barbecue.

[@tylerwintrow4372]

It depends on the cut. For roasts like Chuck eye and something like this pork shoulder butt if you cook it for a longer period in a low/moist environment it gives the meat more time to convert the tough collagen into softer gelatin which gives you a better mouth feel and texture. There's more info about this from a previous Americas test kitchen episode or cooks illustrated, can't remember the exact one since I've been watching/reading their material for 16 years.

[@lareinadiondra6027]

Cook to at least 145 just to be sure no parasites could still be alive, but you can of course bring the temp higher than that too. Stewed and braised meats are often cooked to very high temps.

[@ICSpotz]

@@tylerwintrow4372 Thanks for the info, I had read other guidelines for roast that contradicted ATK with MR@145-150, M@150-155, MW@155-160, Well Done@ 160 deg so I was concerned at 190 the Test Kitchen recommended but I also thought the texture might be improved by collagen breakdown by a higher temp and bit longer time ...you have validated my thinking and my roast is now in the oven.

[@nickanthony4979]

Is this really Porchetta? I’ve only seen it with skin on pork belly.

[@Chris_Willows]

A porchetta this is not...no cracking, not rolled with stuffing. What the hell is this? A roast pork shoulder?

[@edsalinas9996]

Six hours - four hours, what's the difference?

[@billdurham8477]

Why oh why did he not butterfly it????

[@parmodsharma4576]

I’ll stick to Pernil!

[@CDawg]

The prep doesn't seem wildly different, so maybe you can make both and then do a compare-and-contrast. I've been thinking of doing it myself, but I'm too lazy.

[@anthonysmith778]

Why would you even make this without the skin? The fat cap is not the same. I'm sure it is very good, but gotta have the skin

[@geekmac9349]

This is a good recipe but imo Gennaro Contaldos Porchetta recipe is better

[@anayatkhan5509]

👍

[@antsar2834]

NO CRACKLING SKIN NO PORCHETTA. ATK should name this PORKetta.

[@fabiostafforte6678]

a good pork rost but please from a roman ,don't call it porchetta, porchetta is another thing. especially because you removed the skin. it's like and apple pie without pie

[@shanewall4470]

Deceptively named video! You have roast pork shoulder, NOT Porchetta!

[@davidstainton7201]

Missed the mark.

[@Rock-oj9my]

Nice roast but not porchetta

[@rednecknomad6617]

I enjoy your show and watch it every chance I get. One thing I don’t understand is, the show is called “America’s Test Kitchen” but you hardly ever cook anything American. Try making some American classics for people that actually like the food we make here.

[@capadocia27]

This isn’t a porchetta.

[@wengfong6742]

Not good, certainly not ultimate

[@aaesteve]

Porchetta without skin??? Seriously???

[@brucelee5576]

Dan we love you but hell no the fat alone ain’t the same as the skin.

[@tonyhickq]

That's a nice twist, but no skin

[@raleedy]

Nope.

[@rlopez9044]

This recipe is 1000000% wrong

[@KnowOne111]

Is this a joke?