Porchetta—highly seasoned, deboned, stuffed and roasted whole pig—is a marketplace staple in many parts of Italy. Here is a simplified home-cooked version that still has all the flavors of the original. Serve it as a main course or stuffed inside crusty rolls for lunch. The pork must be refrigerated overnight before cooking, so place an order with the butcher today for a butterflied pork shoulder and plan to make this for a dinner party later this week. Read more of this post
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