Cooking a LaFrieda Porchetta tomorrow. They provide regular roasting instructions but I’d like to reverse sear. The roast is about 7 lbs, so curious how long people think it would take to get to 140 on 250/275 degrees?
Would appreciate any sueggestions. Thanks.
These guys did a 6lb porchetta for 3 hours at 250, cranked it up to 400 to crisp the skin, then another 1-1.5 hours though it’s unclear at what temp:
So budget about 4-5 hours?
My dad is a roast guy. He’s definitely mastered the technique. Only in the past few years has he adopted the “reverse sear”, which he now swears is best.
Good luck!
This method looks kind of crazy but the result looks amazing
O.M.G. Had no idea LaFrieda had Porchetta. Just went to purchase but they are out of stock. Sad face ![[swearing.gif]](/uploads/db3686/original/2X/8/8a0d3f3461d40641d294442fc2be78039bf94d19.gif "[swearing.gif]"){kind=small}