Brazilian Flame Roast Pork Shoulder Porchetta Style

Brazilian Flame Roast Pork Shoulder Porchetta Style

Step 1 - First 50 minutes: For internal cooking without burning the skin: Use the infrared burner at the lowest temperature of the regulator. The thermometer read 174 F - Indirect Cooking (the skewer was above the Infrared burner);

Step 2: After step 1, set the temperature regulator to medium power and skewer on direct cooking in the infrared burner. Cracking was a continuous rotisserie process for an initial 10 minutes. Then, turn the button "on/off" little by little to "pop" the crackling until the entire piece is completed.

Step 3 - Remove from the skewer and let the Porchetta rest for about 10 minutes. This step is crucial! It won't be crispy if you serve the porchetta after crackling "purucuring" the skin!