Dave's West Texas Version of Porchetta

[asudavew]

Well .. After firing my badwfo for pizza last night.

I decided to try my hand a porchetta today. Earlier in the week I bought a double pack of Boston Butt pork roasts. They are actually raw pork shoulders.


I ran down to the grocery store this morning, and bought some garlic, onions, red potatoes, fresh carrots, and fresh fennel.

I'm taking lots of pics of the process in case this turns out really good. (fingers crossed)

So I will start with some pics of the ingredients and putting the porcettas in the WFO.

[asudavew]

Re: Dave's West Texas Version of Porchetta

Here are some pics of the pork shoulders

The fresh carrots and the fennel.

[asudavew]

Re: Dave's West Texas Version of Porchetta

some freshly ground black pepper. and all of the ingredients together.

[asudavew]

Re: Dave's West Texas Version of Porchetta

Lots of garlic

and

chopped fennel

[asudavew]

Re: Dave's West Texas Version of Porchetta

time to de-bone the shoulders
and butterfly the roast for the big roll-up

[asudavew]

Re: Dave's West Texas Version of Porchetta

After butterflying the meat, I liberally salted and peppered the meat.

Then I placed the garlic, fennel, and some cut onions on top and rolled it up.

[asudavew]

Re: Dave's West Texas Version of Porchetta

I then salted and peppered the outside. And tied it up.

[asudavew]

Re: Dave's West Texas Version of Porchetta

I did the same thing to the other shoulder and placed them in my roaster.
Here is a picture of them.

and a shot of them in the oven.

I've been using bricks as a temporary door. The last pic is of those bricks.


Later I will post pictures of the final product.


The oven at this point is still over 400f . I don't think it is much higher than that, but I can't measure it exactly.. > My current thermo only goes up that high.

Waiting on new one from ebay.


You can clearly see the crack in the back of my dome. It seems to have finally quit growing. Time will tell I guess.

Dave

[Ken524]

Re: Dave's West Texas Version of Porchetta

Well, I don't know about anyone else, but my mouth sure is watering.

[asudavew]

Re: Dave's West Texas Version of Porchetta

Update time.

I put the porchetta in at 1:00pm.

At 3:00 I checked on it. The oven temp has fallen below 400f and the internal temp of the meat at this point 150f. I'm shooting for pulling temps around 195-200f.

While I was checking on the porchetta I went ahead and cooked a mid-day snack/desert. Tasty I must say.

They took about 20 minutes in my WFO.

I also cooked some rolls earlier this morning for eating with the porchetta.

Here 's some pics.

[asudavew]

Re: Dave's West Texas Version of Porchetta

Here's a few shots of the porchetta 2 hours in.....

This thing has splattered grease everywhere! On the floor, on the dome, on the walls! Nothing that my next fire won't take care of though! If you look close you can see the marks on the back wall of the dome.

[asudavew]

Re: Dave's West Texas Version of Porchetta

Desert pics..

Going in!


and

in the oven

[asudavew]

Re: Dave's West Texas Version of Porchetta

After putting them in, I closed my "door".

Here is a better pic of how to make a temporary door.

If anyone has 2 or 3 square feet if Isol board left, I would be happy to buy it from you for my door.
Even if it is several smaller pieces.

And finally a shot of the internal temps of my oven.

[asudavew]

Re: Dave's West Texas Version of Porchetta

The finished cinnamon rolls.


And a couple pics of the rolls I made this morning to eat the porcetta on.

I cooked them directly on the floor.

I did spray water into the oven before cooking and I shut the door. 6 minutes of cooking with the door in place and about 5 without it.

Hungry yet?

I am!

Dave

[Acoma]

Re: Dave's West Texas Version of Porchetta

Well, I don't know about anyone else, but my mouth sure is watering.

Me too. Dave, you need to stop with such detail, unless you fly us there for dinner. Wait a minute, we can get UPS to do same day delivery Ken?