Porchetta

Ingredients

• Spicy Marinated Peppers
• Fried Sliced Onions
• 1 (4 Pound) Pork Butt
• 1 1/2 Tablespoon Fennel Seeds
• 6 Cloves Garlic, Peeled
• 3 Tablespoons Fresh Chopped Rosemary
• Salt & Pepper
• 1/2 Cup Red Wine
• 12 Ounces Sliced Pancetta
• 12 Crusty Italian Rolls

Instructions

1. 1

   Either butterfly the pork yourself, or ask your...: Either butterfly the pork yourself, or ask your butcher to do it for you. (The pork roast when open should be a rectangle no more than 1 inch thick.)

2. 2

   Place the fennel, garlic, rosemary, salt, pepper, wine,...: Place the fennel, garlic, rosemary, salt, pepper, wine, and pancetta in a food processor and pulse until well mixed.

3. 3

   Spread the pancetta mixture evenly over the opened...: Spread the pancetta mixture evenly over the opened pork butt, and roll the pork up firmly, and tie with kitchen twine in four places to hold the pork together.

4. 4

   Wrap in aluminum foil and place in the...: Wrap in aluminum foil and place in the refrigerator for 12 hours or up to two days.

5. 5

   Preheat the oven to 250 degrees F.

6. 6

   Place the pork still wrapped in the foil...: Place the pork still wrapped in the foil in a large roasting pan, and bake for 4 1/2 to 5 hours.

7. 7

   Unwrap the pork and turn on the broiler.

8. 8

   Brown the pork evenly and once browned remove...: Brown the pork evenly and once browned remove from the oven, cover with foil and let rest 15 minutes.

9. 9

   Heat the rolls.

10. 10

    Cut the twine from the roast and cut...: Cut the twine from the roast and cut into slices 1/2 inch thick.

11. 11

    Place a slice of meat on the warm...: Place a slice of meat on the warm roll and spoon over a little of the pan juices onto the sandwich.

12. 12

    Serve with topping of choice.