Porchetta with Roasted Fingerlings

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@amlessness, you should take your own advice about proofreading. Seriously. I do agree with some members as far as recipes being mostly a guideline for those who know basically how to cook. I follow the recipe to a "T" if I've never made it before and haven't a clue on how to tweak it. But this Pork recipe is terrific. I saw Anne make it on her show and thought, wow,that is different. I'm used to making kalua pork, aka pulled pork with banana leaves to keep in moisture. So this was a nice change of pace. Thanks Anne, you Rock!!

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We made it tonight for dinner, and it was absolutely delicious!!!!! I was a little nervous about using so much garlic, but I followed the recipe as Ann indicated. I also made gravy, like primadonna11 did. We loved it!

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At first the number of ingredients wss an eye opener. It was easy.I even decided to remove the bone myself. The pan juices retained the flavors and bouqet of the vegetables. The fingerling potatos carmelized beautifully. The porchechetta skin was X-tra crispy. The meat was melt in your mouth flavor good. WOW!!

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Tasty yes, but True Porchetta it is not! I understand that making an entire Porchetta from a whole pig is not always economic or practical, but real prochetta is a whole pig that has been deboned and stuffed not only with garlic and herbs but also sausage, so you get all the different pork cuts, skin and sausage all in one slice. Why not just slice the porchetta thicker with the skin on, rather than cutting the skin off and slicing thin?

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Absolutely delicious! I have made Ina's roast loin of pork and wanted to try another pork cut and I'm glad that I did! Anne's recipe is outstanding! I thought that the vegetables would be overcooked, but they were roasted to perfection. I did cut about an hour off the roast time though, I only did 30 minutes per pound, the first hour at 450 then I turned temp down to 375. It came out juicy and delicious with a definite kick from the red pepper and garlic. I pulled out the potatoes and carrots then strained the rest and used the drippings for a gravy by adding a tablespoon of butter, corn starch and a little half & half--it was wonderful. Everybody went back for seconds! I love Anne's show, she is a talented chef who makes restaurant cuisine accessible to the home cook. Thanks for a great recipe!!

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Make sure to get the pork shoulder with the skin on (you may have to request the skin separately from the butcher because the pork shoulders in the butcher case seem to have the skin removed. The pork comes out moist and delicious. At 450 degrees for 3 to 4 hours, the vegetables (except for the potatoes vaporize into a carmelized syrup, so you will need a separate vegetable.

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Simply amazing. Was never a big brussesl sprout fan until I had them in this dish. The pork is perfect and juicy.
Anghara: I use a dutch oven when I make this and it works perfectly. Really as long as all the veggies and liquid fit your pan should be fine.

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Made this several times now! Always a hit! It is so easy to prep in advance and put it in the oven! Great when cooking for a crowd! Taste is amazing!

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I've been eating variations of this recipe for 40 years and their all great. I've also been making it for 20 with different variations. For all you guys with questions. First thing is a recipe is a suggestion of how to. If you don't follow it to the letter it's no big deal. This recipe calls for a 5 to 6 pound pork shoulder (picnic Skin ON bone removed. Leave skin on until you are ready to carve. Leaving the skin on will allow you to cook at 450 for 3 hours. Then reduce to 350 for the final hour using stock on the veggies to keep moist. Also use a meat thermometer. If you don't have one get one. Remove meat at 160 and let stand for 15 min. It will continue to cook. After you let the meat rest remove skin and fat carve and enjoy. Also the next day take leftover roast put it on a slicer for sandwiches. Use italian crusty bread and a little horseradish you'll love it.
Hope this helps guys.

Love the Italian grandmother trained chef.

Buon appetito,
Chef Bruno

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AMAZING! The veg was very tasty--couldn't believe they didn't turn to mush after 3 hrs in a 450 deg oven, and the crispy skin--pork HEAVEN!

It was a huge hit for Christmas Eve dinner!