6 Reviews of Porchetta - Italian Marketplace Slow Roast Pulled Pork Sandwich

From: 2Bleu (Bird&Buddha)

On May 3, 2008

Pulled pork sandwiches are a favored meal here in the southern half of the USA from Texas to North Carolina. This recipe is uniquely different from the USA in that the seasonings are rolled insided the meat vs. just slow cooked with spices. We feel either way works well. The southern version is easier to throw together but the Italian version has a difinite chef's quality about it. We omitted the fennel seed and used hamburger buns (common here) for the bread. The pork is very tender and the sandwich is nicely fragrant and has a great taste all it's own.

From: Mama Cee Jay

On Jun 15, 2008

Delicious flavors- nice combination of spices! I varied the cooking technique as follows: cut the meat into 2" chunks removing fat as desired, marinate overnight in zip top baggies in frig, then brown in dutch oven on the stovetop, add 1 cup red wine and enough water to cover, braise in oven for about 4 hours until fork tender. Yum!

From: Groovan Chef #553176

On Jul 22, 2008

I made this for our annual Groovan Reunion. It was a hit.. I also did it in chunks and kept an eye on it so it wouldnt dry out. I was thinking that this would be great for a sausage.

From: Queen Dana

On Oct 13, 2009

Delicious! The pork was super tender and the ground cloves gave it a nice spice. I cut this down to 2lbs thinking that there would be plenty of left overs... nope, I ate like a pound of pork! I tried the meat alone on bread and also with a little balsamic vinegar and I liked it both ways. I love it when recipes that are this good are also convenient. This is defiantly a keeper.

From: Lord Bezoar

On Feb 10, 2009

this takes a while to make, but it is well worth it. we have made it twice now and have been very happy with it.

From: jeanmarieok

On Oct 29, 2009

This was amazing and really delicious. Didn't take long to put together, and the results far exceed the individual ingredients. I did mine in the oven because I wanted some of those crispy bits, and they did not disappoint me. I did not have butcher's string, so I just rolled the whole thing up, and it was just fine. Wonderful, and I want to make it again tonight, because we just finished yesterday's porchetta for lunch today.