Porchetta with Roasted Fingerlings

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I made this for Christmas Dinner. My stepson gave me a port sholder from a pig that he raised and butchered on his farm. This dish turned out great, although it is poorly written. I put it in a 450 for a half an hour, then dropped it to 350 for three and a half hours.
If you notice the receipe call for two quarts of stock, but does not say exactly what to do with it. So, I did a mix of wine and stock, and after hours in the over it was great! I do wish that the food network would proof read their recipes before they publish them.

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I love this recipe the best pork recipe I have ever made. I am serving it for Christmas eve dinner this year.

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Quick and easy to prepare. YUMMY!

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do you lower temperature after 30 minutes? it seems too hot for too long

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This was so incredibly easy and FABULOUS!!! My guests loved it and the few leftovers were great a couple of days later. I highly recommend it.

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My quests just loved this dish with the greens beans side dish. Will do it again.

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My quests just loved this dish with the greens beans side dish. Will do it again.

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Awesome... my husband grew up eating porchetta and had asked me many times to find a recipe. We had a recipe (from the early days of FN that we both enjoyed, but I was intrigued when I saw Anne make this one. WOW... it kicked the other recipe to the curb! I used a Boston butt that I happened to have, adjusted the veggies a bit, used a touch less wine & OMG! My husband told me to throw the other recipe away! A definite new family favorite...

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I prepared this recipe to take to a party. It was easy to prepare...my butcher took the bone out for me....I did not use all the root vegetables because it is August and I will use them in the Fall and Winter. Every single bite of the Pork and skin were gone within minutes...Everyone raved about your recipe. The meat was so juicy and tender..simply outstanding..I have been asked to bring this to all my neighbors parties. I am happy to do so. I only cooked for 3 hours..it was done perfectly. Many of the guest at the party were foreign and several had lived in Italy. They were delighted by this dish. THANKS ANNE, you're the best, I love your show and recipes.

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I made this on a whim... OMG, I couldn't stop eating it. Needless to say it will be on my Easter table this year!!!