Holiday Porchetta

Directions

1. Plan ahead; this recipe requires overnight refrigeration time. Remove the thawed porchetta from the packaging and place on a rack over a rimmed baking sheet. Generously season the outside of the porchetta roast with Black Pepper and Garlic Infused Salt. Refrigerate uncovered for 24 to 48 hours to dry out the outside. (The porchetta will come scored and tied for ease of preparation. Leave the butcher’s twine on the roast.)

2. 1 ½ hours before cooking, remove the porchetta from the refrigerator and let sit at room temperature.

3. Preheat the grill or oven to 425°F. For cooking in an oven; Place a rack inside a roasting pan. Transfer the roast to the prepared roasting pan.

4. If using, insert a wireless probe thermometer into the center of the roast, avoiding any fatty pockets, if possible. For cooking in an oven; Place the roasting pan with the roast in the oven, and cook for 1 hour, turning the roast over after 30 minutes, to brown all sides evenly. For pellet grill; Place the roast directly on the grill grates, close the lid and cook for 1 hour, checking for even browning after 30 minutes, rotating as needed. (Monitor the drip bucket or tray through cooking as there will be a lot of rendered drippings.)

5. Reduce the oven or grill temperature to 325°F, and continue cooking until the internal temperature reaches 145°F in the center of the roast, turning if using the oven, every hour for even cooking, 3 to 3 ½ hours.

6. Remove the roast from the oven and let rest for 30 minutes before slicing and serving. Enjoy!