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BrkTrt
08-20-2010, 07:11 PM
This is a highly seasoned pork shoulder, boneless with skin on.
Roasted at 400 degrees for about 4 hours, allowed to rest and enjoyed.


http://i129.photobucket.com/albums/p235/brookie47/cape/DSCN6631.jpg

http://i129.photobucket.com/albums/p235/brookie47/cape/DSCN0292.jpg

http://i129.photobucket.com/albums/p235/brookie47/cape/DSCN6636.jpg



Brk Trt

soupmix
08-23-2010, 08:37 AM
Brk Trt, you're the man! Keep posting stuff like this along with the great fishing reports!

Alpinefly
08-23-2010, 06:10 PM
MAJOR YUM !!!!!!!!!!!!!!! & What would be the choice micro-brew for this tasty plate, or should we choose a nice wine ??? :think:

Beach
08-24-2012, 12:49 AM
Looks just yummy...Really)
Mouthwatering dish!
Is that possible to apply the recipe to other kinds of meat or is it only for pork?
Thanks a lot for the answer in advance!

trout-nut
08-24-2012, 09:33 PM
Looks good thats one of those moments for smello vision

Doctor
08-26-2012, 12:43 PM
Think for pork a good Herefordshire cider would be good .
Lamb would take a similar treatment but cook for a shorter time ,I like my lamb pink.