- * This cooking suggestion is based on a 5-6 pounds Porchetta.
Refrigerate roast, uncovered, to allow the skin to air-dry; pat occasionally with paper towels
Let the Porchetta sit at room temperature for at least 2 hours.
Preheat over to 500° F and roast for 25 to 30 mins
Reduce heat to 300° F for 1h10 to 1h30 or until an instant-read thermometer inserted into the center of the meat registers at 145° F.
Let the roast rest for 15 to 30 mins before slicing.
Leftovers from the Porchetta are great for sandwiches, omelets, or hash the following day!