Skip the turkey this year, Jasper Mirabile Jr. shares the recipe for his Cranberry Butter Porchetta!
See more at jasperskc.com.
Cranberry Butter Porchetta
serves 8 - 10
2 tsp. salt
1 tsp. cracked black pepper
6 - 8 cloves crushed garlic
4 tablespoons fennel seeds
1 cup minced cranberries
5-6 springs each fresh rosemary, sage and thyme, all finely chopped
1 1/2 teaspoon dried oregano
5 pounds bone-in Boston pork butt
¼ cup olive oil
1 cup Chianti
Cranberry Butter
¼ pound salted butter
1/4 cup brown sugar
1 cup boiled cranberries (strained)
To make porchetta:
Place salt, pepper, garlic, cranberries and herbs in a large mixing bowl. With a sharp knife score skin of pork. Rub pork with ¼ cup olive oil. Spread salt and cranberry/herbs mixture all over pork, filling the cracks. Add 1 cup Chianti to a large roasting pan and add pork butt.
Bake 450 degrees uncovered for 1 hour. Remove from oven and cover with foil. Bake at 250 degrees until meat is tender and falling off the bone, about 3 ½ to 4 hours. Remove from oven. Drain all liquid.
To make butter:
Melt butter, add brown sugar and cooked cranberries. Set aside. Serve on porchetta on plates and ladle with cranberry butter.
