Home Cooking

Zuni's Mock Porchetta Tips?

Share:

Home Cooking 16

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?

Want to stay up to date with this post?

Recommended From Chowhound