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3 lbs. Cooked Porchetta (8–10 Portions)
Meat & Poultry Entrees / Italian Pork Roasts
Trim any excess outer fat and sinew from a 5 lb. boneless fresh pork shoulder. In a small mixing bowl, combine 2 Tbsp. RC Chipotle Chile Flavor Concentrate, 2 Tbsp. fresh lemon zest, 3 Tbsp. RC Roasted Garlic Base, and 1 Tbsp. finely chopped fresh rosemary; stir into a smooth, fragrant seasoning paste.
Butterfly or open the pork shoulder flat on a clean cutting board. Rub the chipotle-garlic-herb paste generously over the entire interior surface. Roll the pork tightly into a uniform cylinder and tie securely with butcher's twine at 1-inch intervals.
Heat 4 oz. olive or vegetable oil in a heavy rondeau or braising pan over high heat. Carefully lay the tied Porchetta in the hot oil and sear on all sides until a deep golden-brown crust forms.
Transfer seared Porchetta to a hotel pan. Deglaze the hot searing pan with 1 cup dry red wine, scraping up all caramelized fond bits from the pan bottom. Add 16 oz. prepared RC Beef Base of choice broth and bring to a simmer. Pour the hot deglazing liquid over the Porchetta in the hotel pan, cover tightly with heavy aluminum foil, and cook in a preheated 350°F oven until the Porchetta is fork-tender (approx. 2½ to 3 hours).
Remove from oven, unwrap, and let the Porchetta rest for 15 minutes. Remove butcher's twine and slice into thick rounds. Strain and reduce the pan braising liquid into a rich jus, then ladle over sliced Porchetta rounds for service.
Chipotle-Garlic Seasoning Layering: Traditional Italian Porchetta relies heavily on garlic, rosemary, and citrus. Blending RC Chipotle Chile Flavor Concentrate with RC Roasted Garlic Base introduces a subtle, smoky warmth that cuts through the rich pork fat while creating a sticky, savory interior paste.
Beef Base Braising Foundation: Braising pork shoulder in a red wine reduction built with RC Beef Base adds robust dark umami depth that elevates simple pan juices into a restaurant-quality demi-glace finish.
Sandwich Display Application: Thinly sliced cold Porchetta makes an exceptional high-margin Italian specialty sandwich when piled into warm ciabatta with provolone, sautéed broccoli rabe, or giardiniera.
