Marcia’s piece in the Tribune just about says it all. My second go-round with porchetta (this time purchased from the extremely friendly and helpful Jim and Deanna Crocker) was more of a success than the first. I dropped the amount of rosemary used, cooked about a third of the meat as the first time and added a healthy dose of chopped garlic to the rub. Much, much better.
One of the best things about porchetta turned out to be its resilience. I sliced the pork at about 4:45 Saturday night and thought people would start eating when they showed up beginning at 5:00. Wrong. It was 6:00 or 6:30 before people really started getting into pork, mounding heaps of the stuff onto plates and buns. I thought surely the chafing dish keeping everything warm would by now leave us all with banquet room hockey pucks but no, it’d stood up quite well. Thanks no doubt to the ample amount of fat in the meat it was still terrific after two hours in a hot steam-bath. Try that with a boneless porkchop.