I am completely and totally enamoured with this recipe! I followed it all to a tee, except roasted it much more slowly at a lower heat. My three pound pork shoulder took about 5 hours to finish up at 270 in the oven (much longer than I had predicted. Wanted the interior to hit about 200 so that all the connective tissue would really dissolve).
It was PERFECT. We grabbed a few bites before hitting up some clubs and it was good then. (By the time the roast came out we were all full because we had had to wait so long for it that they had all eaten their fill of pasta alla carbonara and roasted asparagus soup). When we came back, we still had the majority of a beautiful roast and tons of lovely, porky, caramelized fingerling potatos and fennel. The succulent meat was perfect on bread with ricotta. We also concocted a pok jus reduction and cous cous with melted pecorino dish. (Drunken cooking can get creative).
When I woke up the next morning (OK afternoon) to see if I could make some hash with the leftovers, there wasn't a shred of meat left for me to get creative with. There was much discussion later on about how I needed to make the same dish for the next evening, Saturday night... They didn't realize I dry marinated that pork butt for 3 days. Anyway, maybe the critical acclaim shouldn't be taken too seriously because these guys are generally into rice a roni, jack in the box and dominos, but I'll still be making the porchetta for us next Friday.