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Porchetta Sandwich
My Porchetta Sandwich is amazing. I've always been a fan of a good sandwich, but this homemade porchetta sandwich? It's on a whole other level. My Porchetta Seasoning is one of my most popular recipes, so the results were incredible. Crispy skin, tender, flavorful meat, and all tucked into a crusty roll – it's the kind of sandwich that makes you close your eyes and savor every bite.
Equipment
Ingredients
- 4-8 slices Porketta, leftover roast
- 2 Crusty rolls
- ½ cup Baby arugula
- Red onion, sliced
Instructions
- Slice rolls in half lengthwise.
- Spread 1 tablespoon of Garlic Lemon Aioli on cut sides of the rolls.
- Place 2-4 slices of porketta on the bottom of each of the rolls.
- Top porketta with 1/4 cup of baby arugula on each sandwich.
Christina's Notes
-
- Seasoning is Key: The herb and spice mix is what makes porketta so flavorful. Don’t rush this step!
- Massage the seasoning: Massage into the pork and let it marinate for at least an hour, or even overnight, to allow the flavors to really penetrate the meat.
- Slow Roast for Tenderness: If you're using the oven, low and slow is the way to go. A cooking temperature of around 300°F will allow the pork to slowly break down and become tender without drying out. It should cook for about 3-4 hours, depending on the size of your roast.
- Let the Pork Rest: After cooking, let the pork rest for about 10-15 minutes before shredding. This allows the juices to redistribute, making the meat even more tender and flavorful.
- Sear for Crispy Edges: If you love crispy bits in your porketta sandwich, pan-fry the shredded pork in a hot skillet for a few minutes until it gets a nice crispy texture on the edges. This adds both texture and flavor to the sandwich.
- Serve this recipe with: List what to serve with Spicy Coleslaw, Mexican Corn Cake and Strawberry Jello Pie.