How to Roast Porchetta in an Alto-Shaam Cook & Hold Oven

Roast Porchetta in Cook & Hold

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How to Roast Porchetta in an Alto-Shaam Cook & Hold Oven Recipe
16 Steps
Ingredients
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1
Skore fat

Skore fat

2
Chop onions and garlic

Chop onions and garlic

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3
Sauté onions, garlic, chilies and capers. Chill

Sauté onions, garlic, chilies and capers. Chill

4
Season belly

Season belly

5
Pick herbs leaving whole

Pick herbs leaving whole

6
Lay out herbs and pesto

Lay out herbs and pesto

7
Spread mix on belly

Spread mix on belly

8
Roll tightly

Roll tightly

9
10
Tie belly

Tie belly

11
Preheat to 250F (121C).

Preheat to 250F (121C).

12
Adjust door vents to 1/2 open

Adjust door vents to 1/2 open

13
Roast in the shaam at 250F (121C) to 130F (54C) and hold at 150F (61C) for 4 - 10 hrs.

Roast in the shaam at 250F (121C) to 130F (54C) and hold at 150F (61C) for 4 - 10 hrs.

14
Crisp fat in a combi oven at 425F (218C).

Crisp fat in a combi oven at 425F (218C).

15
Slice to order

Slice to order

16
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