Porchetta Panini, a delicious herbed pork shoulder, roasted then rotisseried on the grill till the skin sings crackle, and the meat says nothing but tender and succulent! You can’t get any better than that!
Song of the day: “Winds of Change” Scorpions.
Porchetta Panini, take a beautiful organic pork shoulder skillfully butterflied then given some love with a herb wet rub, tied, and marinated in yet some more herbs, Evo oil, white wine, and you have the makings of a perfect aromatic, absolutely delicious stuffed Porchetta panino. Perfect for the upcoming Oktoberfest.
Porchetta was something I was not aware of. Yes I know I am Italian, but we never had it, go figure, but I am sure glad I was introduced to it and have made it my friend, lol. Picture this: we are driving up a foot hill overlooking a huge lake. Beautiful blue water, hot temperatures, a slight breeze coming in, and on the side of the road a Porchetta food truck. There were a few along this road close to a town called Nemi which over looks Castel Gandolfo, an old castle which many of the popes new and old have graced. One of these food trucks had a line up while the others were relying on overflow traffic. I told Nicoletta we couldn’t pass up finding out why this phenomenon was occurring and also of course to try the Porchetta Panino. I was happier than a pig in ____!, pardon the pun. This sandwich was incredible. The porchetta with nice crispy bits, beautiful herb rubbed insides, and so scrumptious I just devoured it and made a pact with myself that I was going to attempt this recipe and so the story continues.
We were asked to be a part of an Oktoberfest bash, virtual that is. Milena and Chris from Craft Beering put a group of us together to share great Oktoberfest recipes. For me when I think of Oktoberfest I automatically think sausages, sauerkraut, schnitzel, hand held, meaty good bites to go with a nice pint of cold ale, beer that is. Well, we can’t leave it like that, especially when in the back of my mind I had that wonderful porchetta surrounded by that crusty bread. So there is only one thing to do, introduce this wonderfully aromatic, deliciously scrumptious Porchetta Panini to the entourage of other meaty guests for Oktoberfest!
Porchetta Panini, from farm to table and so much more!
Look at this beautiful pork shoulder. Thanks to the people at Acme meats who skillfully deboned and butterflied this wonderful piece of pork, I asked them to leave the skin and fat on to provide me with the fat that will keep this meat moist and the crackle. I feel privileged to have a great butcher to go to. This pork shoulder was tender from the get go. I went out to our herb garden and filled a bowl with basil, rosemary, sage, thyme, and parsley. In the house I had some mountain oregano, coriander, and fennel seeds, and just a touch of red chillis, perfect grouping to stuff this pork shoulder. I mixed the herbs with some evo oil, garlic, and white wine, plus some pink Himalayan sea salt, fresh cracked pepper, paprika, garlic powder, onion powder. When all these ingredients are mixed and blended, it is time to give this pork shoulder some love. I massaged the herb mixture really well onto the inside of the pork shoulder.
This is where it gets good. I roll up the shoulder and rub the remaining herbs into the skin and sides. The marinade easy, white wine, evo oil, a few cloves of whole garlic, some sage leaves and bay leaves and it is ready to just rest and absorb. 48 hours of mingling and this baby is ready to cook.
Before we can cook it we have to tie it up. I have never tied a roast like this but a few hints from a butcher and You Tube and I think I did a pretty good job. The aroma is incredible and we have not even started to cook it. Running a bit late and not wanting to eat too late I opted to start the Porchetta in the oven, nice and hot to get all those flavors melding for about an hour and then off to the barbecue on the rotisserie with all the burners on low this porchetta cooks perfectly.
The juices that were left in the roaster I placed on the grill where I turned the burner off. I used this juice to baste the porchetta. This ensures keeping the meat moist and having the surface nice and caramelized and also getting that skin beautifully crispy.
I can’t wait to try this porchetta. The herbs are so aromatic, the rosemary, thyme, oregano, coriander, bathed in the juices of the meat smell so so good, the garlic always a welcome partner with pork, and all those other spices and that marinade coming to the table with a definite wow factor.
Nicoletta made a beautiful rustic Italian bread loaf which is perfect for what we want to achieve. Porchetta sliced and bread toasted with some olive oil slathered on both sides, we are ready to put this baby together. I love it, all those feelings of Italy, eating porchetta on that foot hill road, the aromas and flavors reawakening, absolutely perfect. That porchetta was so moist and that crackle was stupendous. The herbs taking our taste buds to incredible heights, and bring in the factor of a nice cold Sleeman Honey Brown Lager with its robust flavor which is perfect with this panino. Oktoberfest this year has a new act and I think we have a keeper. If you are planning to celebrate Oktoberfest and you are wanting something flavorful and delicious, try our Porchetta panini, or check out all the other incredible recipes below. I have a feeling this is going to be a spectacular Oktoberfest!
Song of the day: “Winds of Change” by Scorpions.
- 2.5 kg about 6 pounds of organic pork shoulder (bone out and butterflied)
- 1/4 cups evo oil
- 3 cloves garlic minced
- 2 tbsp fresh basil hand torn
- 3 tbsp fresh rosemary chopped
- 3 tbsp fresh thyme
- 2 tbsp fresh parsley chopped fine
- 1 tbsp fresh ground corriander
- 1 tbsp fresh ground fennel seeds
- 1 tsp pink himilayan sea salt
- 1 tsp fresh ground black pepper
- 2 fresh sage leaves chopped
- 2 tbsp dried oregano
- Pinch of chili flakes
- Juice of 1/2 a lemon
- 1/2 cup white wine
- 3 tbsp evo oil
- 1 sage leaf
- 2 bay leaves
- pinch of salt and pepper
- In a medium bowl combine evo oil, garlic, basil, rosemary, thyme, parsley, coriander, fennel, sea salt, pepper, sage, chili flakes, dried oregano, lemon juice. Blend well.
- Unroll butterflied pork shoulder.
- Take about 3/4 of the herb rub and massage it into the flesh of the interior of the pork.
- Roll the shoulder up forming a roll.
- Rub the remaining herb mixture over the top skin and sides of the pork roll.
- Place in a medium roasting pan.
- In a bowl combine evo oil, white wine, sage leaf, bay leaves, mix well and pour into the roasting pan.
- Sprinkle pork roll with salt and pepper.
- Place cover on roasting pan and put in the fridge.
- Marinate for 48 hours.
- Using butchers twine start at one end forming a loop and tighten and knot.
- Conntinue down the pork roll every 1 inch or so till you get to the end.
- Then bring twine down the top center back to the loop you started at.
- Go over the side and run twine to the bottom and under the loops and through the center till you come to the end tie in a knot to secure the net you have created.
- Tie a knot
- Take porchetta out of fridge and put on counter for about 20 minutes or until it comes to room temperature.
- Heat oven to 425° F and place porchetta into the oven.
- Bake for 1 hour.
- Put porchetta onto a rotisserie skewer.
- Secure with rotisserie forks and place on pre heated 350 F barbecue
- Place roaster with marinating liquid on the side of the grill and turn heat off on that side.
- Baste porchetta with the heated marinating liquid.
- Grill for 2 and 1/2 hours or till the pork comes to a 160° F temperature, continually basting.
- Take off rotisserie and let rest for 15 minutes.
- Cut bread into 1/4 inch thick slices.
- Brush olive oil on both sides and place on a baking sheet.
- Place in a 350° F oven and bake till toasted a bit.
- Cut nice slices of the porchetta.
- Place slices onto bread.
- Place bread on top.
- Ready to eat.
Remeber you need 48 hours for marinating time.
You will also need 15 minutes to let the meat rest after cooking.
If you are having trouble tieing up the porchetta with butchers twine, look up a procedure on U Tube, there are quite a few good videos.
If you are not good at butchering ask your butcher to de-bone and butterfly the pork shoulder.
Make sure to check out the other amazing #Oktoberfestbash dishes prepared by our fellow bloggers:
Craft Beering / Milena & Chris and their Schweinshaxe (Bavarian Roasted Pork Knuckle)
Itsy-Bitsy Kitchen / Kelsie and her Bee Sting Cake
Girl Heart Food / Dawn made a Traditional Pork Schnitzel
Tasty Ever After / Karrie made Kartoffelsuppe (German Potato Soup)
Beer Girl Cooks / Rachelle and her Beer Mustard Crusted Pork Loin
SugarLoveSpices / Loreto and Nicoletta (that’s us!) and our Porchetta Panini
Seasons & Suppers / Jennifer and her German Beef Rouladen
The Bearded Hiker / Jaxx made Sauerbraten
Kelly Lynn’s Sweets & Treats / Kelly made German Chocolate Cake Cookies
Leeks and High Heels / Sandra made Beef with Beet Puree & Purple Cauliflower
The Home Cook’s Kitchen / Georgie and her Cheese and Cherry Strudel
What Should I Make For / Cathy and her Bavarian Soft Pretzels
P.s. Making our recipes? Take a pic and tag us on Instagram: #sugarlovespices. You’re going to be in our gallery!
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