The Porchetta Sandwich as served at The Butcher & the Bar in Boynton Beach, FL, as seen on Diners, Drive-Ins and Dives; Season 37.
Recipe courtesy of The Butcher and The Bar

Porchetta and Porchetta Rub

Getting reviews...
  • Level: Easy
  • Total: 3 hr 5 min
  • Active: 30 min
  • Yield: 14 to 16 servings



Special equipment:
kitchen twine
  1. Preheat the oven to 450 degrees F (220 degrees C).
  2. In a small bowl, mix the rosemary, sage, thyme, garlic, salt, pepper and lemon zest to create a paste. Spread the paste evenly over the surface of the pork, including inside the cavity. Tie the saddle tightly together with kitchen twine. Place the pork on a roasting rack in a roasting pan. Roast until the skin is blistered and crunchy, 10 to 15 minutes. Lower the oven to 285 degrees F.
  3. Roast the pork until the internal temperature of the loin reaches 143 degrees F, 1 to 2 hours. Remove from the oven and let rest on the counter at room temperature for 20 minutes. For an additional crunch, remove the skin, then roast in a baking pan in a 350 degree F oven until the fat has fully rendered out, 30 to 45 minutes. Slice the pork into thin slices and serve with your choice of sides. Enjoy!