Pork Butt Roast
Directions
- 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.
- 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.
- 3Spread the spice mix over the opened pork butt and roll it back up as tightly as possible.
- 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.
- 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
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