The best porchetta you will experience in your life!
Get a boneless pork shoulder — tell your butcher to cut the shoulder into a rectangular shape so you can roll it. Always ask for female pork or a castrated male — it doesn't have that strong smell.
I prefer shoulder over loin, which is what’s traditionally used, because the meat is too dry and shoulder has more flavour. I also find pork belly has too much underlying fat beneath the skin, whereas shoulder has the right thickness of fat under the skin.
I don’t score the skin, but if you do:
Score the skin with a Stanley knife diagonally every 4–5 cm, not too deep — just about 2 mm. Then score diagonally the other way to make diamond shapes. If you over-score, it makes it difficult to get good crackle, as the skin stays too moist and doesn't dry out.
Turn over and season the meat side well with your preffered italian spice. Roll and tie with cooking string — tie the first knot in the centre of the roll. Then wipe oil on the skin, followed by salt.
Take the roll out of the fridge one hour before cooking.
Cook on high heat (3–4 seconds with your palm over the lowest part of the meat), and the crackle will form on its own in about an hour. If it doesn’t form near the end, pour some water over the skin or turn the motor on and off for 10 seconds to direct heat to different sections of the skin.
Use a temperature gauge to check the internal temperature — it should be at least 180°C. Rest for 45 minutes, uncovered, in a tray.
A 3 kg porchetta will take about 3½ hours to cook with the lid on.
You can fit two 6 kg porchetta rolls on one G-SPIT shaft — they’ll be about 25 cm long. Your butcher should be able to cut to size.
Use a meat thermometer to check internal temperature before removing from the shaft — a minimum of 180°C ensures tender, pull-apart meat.
Let it rest for 30 minutes before carving — very important.
If you get stuck, let me know.
Recipes are copyright and for G-SPIT customers only.