Bob Terwilliger wrote:

> ~patches~ wrote:
>
>
>>DH brought a pre-seasoned piece of porchetta home to try. The label said
>>to roast it on a rack with 1/2" water in a tray with the meat not touching
>>the water. Timing was 2 hours at 375 F convection oven. The meat itself
>>was covered in pork rind. The meat was very tender and pleasant however
>>it did not go over well with DH and the kids. One kid took the left
>>overs home for sandwiches. I kept all the pork rind. I love that stuff!
>>So I'd have to say this pre-seasoned piece of meat was more of a dud for
>>
>
>
> "Very tender and pleasant" sounds pretty good to ME!
>
> In the unlikely event that your husband ever brings another porchetta roast
> home, you might try incorporating it into what the Italian-Americans call
> "Sunday gravy." (It's a meat-based tomato sauce served with spaghetti.)
>
> Bob
>
>
Hmm, that does sound good. How do they do it using the roast?