Pork Butt Roast

7 mins
Serves 4
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Directions

  1. 1Place the boneless pork butt on a cutting board, fat side up. Using a knife, cut through the pork about half an inch from the bottom. Cut all the way through, but not all the way to the other side; this should resemble opening up a book. Repeat this process on the other side as well.
  2. 2In a mortar and pestle, mash the porchetta spice (or a similar mix of spices). The cook suggests using star anise in place of fennel seed.
  3. 3Spread the spice mix over the opened pork butt and roll it back up as tightly as possible.
  4. 4Using kitchen string, tie the pork roast. Start in the middle, creating a number four pattern, pull tight, and tie a knot underneath.Repeat this process in the middle and then in between the first ties.
  5. 5Cut off any extra string and put the roast on a rotisserie to cook.

Ingredients

  • 2.5 pounds boneless pork butt
  • 1 porchetta spice
  • 1 sage
  • 1 rosemary
  • 1 garlic
  • 1 red pepper
  • 1 black pepper
  • 1 salt
  • 1 olive oil

Equipment

knifemortar and pestlescissors