The problem was this: I had promised a meaty main course for 8-10 people at Savina's for Sat, and I wanted to do a slow-cooked meat, but I didn't have time. Enter my crock pot. Would it be possible to replicate the beautiful juicy consistency with the crunchy exterior of the salty porchetta?
Fri night, I got home around 11:30 toting 4 lbs of boneless pork butt (I was on a time crunch and the place I went didn't have shoulder), a head of garlic, and a fistful of fresh parsley. Since I had to work at the cafe at 9:30 the next morning, I was planning to cook the butt through the night and let it cool while I was at the store.
Then I loosely followed the recipe from Jersey Girl's blog: http://jerseygirlcooks.blogspot.com/2008/11/crockpot-porchetta.html
It turned out fantastic! I'm still drooling over it. So moist and tasty, with an incredible kick of herbs. I browned the meat in a cast iron skillet before adding it to my crock pot (after I rubbed it) - I would've browned it just slightly more, to get it even more crispy. And I could have taken it out of the pot earlier, since it fell apart so easily, but I was sleeping and not concerned.
All in all, BRILLIANT RECIPE. I will be using this as a go-to from now on.
Italian-style Porchetta in a Crock Pot
-3-4 lbs boneless pork shoulder (I used butt, but I prefer shoulder - you could also use pork loin, but reduce the cooking time significantly)
note 12/17: i made it again w/ some mustard from katz's deli (thanks, jake) and a kick of sriracha. delicious!