I'm doing my first attempt at making porchetta (think Italian pulled pork), I'm smoking it on the BBQ with applewood. I used fresh fennel fronds, fennel seeds, fresh rosemary and black pepper as a rub, oh yeah, and a LOT of garlic.

I make a pretty mean traditional southern pulled pork, smoked in hickory. The last one turned out so good everyone ate it without any BBQ sauce, they didn't want to mask the flavor. I typically make it with a western North Carolina cider vinegar BBQ sauce, though sometimes I'll do a South Carolina low country style mustard-based sauce, or a Georgia-style thicker ketchup-based sauce (only a bit more hotter).

I know Leviticus said I will go to hell for eating pork, but he never got to try my BBQ.

 

I dont pull pork, but I have several friends that do. I support their pork pulling, if it makes them happy.

 

keep me posted i love food..... and all types pork to me is like is like the pope to catholics if i could get another tatoo that would be one a pig with all its parts defined

 

Well it came out really good. My wife and the neighbors loved it, but to me it had a little too much fennel. Came across like melt in your mouth Italian sausage, but not as good as a local place Salumis. That place is owned by the father of Mario Batali.

But it was enough of a hit that I can keep trying to adjust the spices.

Oh, and to keep with the Leviticus theme, did you know Paul (The only other homophobe in the Bible), never actually met Jesus?

 

what i have done before was grind the pork and stuffed into a small baby pig u could take off the head or leave it i disassembled the legs(save those for extra goodies) and rolled in in Butchers twine cooked it in the oven or can do both smoke it then throw it the oven baste it with butter take it and slice then serve

 

what i forgot to mention was the ground pork you add seasoning.....

 

That is sort of what I tried. I'm trying to do it with a pork shoulder. I loosely followed this recipe:

http://www.esquire.com/features/guy-...recipe-ll-0407

I know other people do it with a pork loin wrapped in pork belly.

Salumis is just like pulled pork but with this perfect mix of spices it is hard to separate.

I'll keep trying, if I can fail and still make something this good, I'm not afraid to experiment.

 

Man, I gotta stop by your house on my next cross country trip.

What is your mix of spices? I know every region in Italy is different. I've seen everything from just fresh rosemary all the way to using fresh dill.

 

sweet do you brine it before you smoke/grill/or cook it that can also help plus once you brine a day or 2 u can inject it with its own juices just keep me post it ingredients/and technique

 

moved this thread to cooking and grilling so it doesn't get lost in anything and eveything. sounds delicious by the way