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Zuni's Mock Porchetta Tips?


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Zuni's Mock Porchetta Tips?

thejulia | | Apr 13, 2006 02:46 PM

I've got a three pound pork butt stuffed, brined, and tied and ready to go for a dinner tomorrow night. But I want to make sure I don't mess this up!

First of all, what side dishes would go with this? I wanted to make an asparagus soup because otherwise, this doesn't seem like a very spring like meal.

I also have a few other questions pertaining to the actual recipe:

Egullet threads suggest cooking the meat longer and at a lower temperature. What have ppl here found? I want this to be really tender! Am borrowing a friend's digital thermometer to monitor the progress.

What sort of pan should I use? (Large stainless steel skillet or a roasting pan?) I think I might need to buy a new one that's large enough because I want to roast lots of veggies in with the meat as well.

Has any one else done other modifications?

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