The General
New Member
Magica Butter's Porkchetta
Ingredients
½ cup Magical Butter's fresh herb duck fat
¼ cup Magical Butter's tincture
3 pound fresh boneless pork loin
1 ½ pounds center-cut bacon
⅓ cup Banging Basil Pesto
¼ cup fresh basil, finely-chopped
¼ cup fresh oregano, finely-chopped
¼ cup decarbed high quality flower, finely-chopped
2 tablespoons finely-chopped fresh rosemary
2 tablespoons finely-chopped fresh thyme
10 minced garlic cloves
2 tablespoons pink Himalayan salt
2 tablespoons fresh ground pepper
How To
Mix duck fat, pesto, oil, garlic and all of the herbs together in a bowl.
Carefully take an extremely sharp knife and unroll the pork loin.
Once your pork loin is about ½ inch thick and all rolled out, rub on entire herb/oil mixture.
Taking a meat needle tenderizer, or forks, and go back and forth over the meat, fold in half, repeat the process.
Then flip over and repeat the process again.
Take the bacon and weave strips in and out to make a bacon blanket.
Put the pork loin in the bacon blanket and begin to roll into a log.
Truss (tie with butcher's twine), and rub all of the excess herb/oil mixture in the top of your porkchetta.
Cover in a triple-layered aluminium foil sheet.
Put into smoker (or oven) at 250ºF for 2 ½ hours.
Open foil to expose top half of the pork.
Drain half the juice and fat.
Put back into the oven and cook for 1 hour to crisp up the outer bacon.
Remove from oven and let sit for 10 minutes before cutting and serving.
Ingredients
½ cup Magical Butter's fresh herb duck fat
¼ cup Magical Butter's tincture
3 pound fresh boneless pork loin
1 ½ pounds center-cut bacon
⅓ cup Banging Basil Pesto
¼ cup fresh basil, finely-chopped
¼ cup fresh oregano, finely-chopped
¼ cup decarbed high quality flower, finely-chopped
2 tablespoons finely-chopped fresh rosemary
2 tablespoons finely-chopped fresh thyme
10 minced garlic cloves
2 tablespoons pink Himalayan salt
2 tablespoons fresh ground pepper
How To
Mix duck fat, pesto, oil, garlic and all of the herbs together in a bowl.
Carefully take an extremely sharp knife and unroll the pork loin.
Once your pork loin is about ½ inch thick and all rolled out, rub on entire herb/oil mixture.
Taking a meat needle tenderizer, or forks, and go back and forth over the meat, fold in half, repeat the process.
Then flip over and repeat the process again.
Take the bacon and weave strips in and out to make a bacon blanket.
Put the pork loin in the bacon blanket and begin to roll into a log.
Truss (tie with butcher's twine), and rub all of the excess herb/oil mixture in the top of your porkchetta.
Cover in a triple-layered aluminium foil sheet.
Put into smoker (or oven) at 250ºF for 2 ½ hours.
Open foil to expose top half of the pork.
Drain half the juice and fat.
Put back into the oven and cook for 1 hour to crisp up the outer bacon.
Remove from oven and let sit for 10 minutes before cutting and serving.
