Porchetta
Plan ahead; this recipe requires overnight refrigeration time. Remove the thawed porchetta from the packaging and place on a rack over a rimmed baking sheet. Generously season the outside of the porchetta roast with Black Pepper and Garlic Infused Salt. Refrigerate uncovered for 24-48 hours to dry out the outside. (The porchetta will come scored and tied for ease of preparation. Leave the butcher’s twine on the roast.)
1 ½ hours before cooking, remove the porchetta from the refrigerator and let sit at room temperature.
Preheat the grill or oven to 425°F. For cooking in an oven; Place a rack inside a roasting pan. Transfer the roast to the prepared roasting pan.
If using, insert a wireless probe thermometer into the center of the roast, avoiding any fatty pockets, if possible. For cooking in an oven; Place the roasting pan with the roast in the oven, and cook for 1 hour, turning the roast over after 30 minutes, to brown all sides evenly. For pellet grill; Place the roast directly on the grill grates, close the lid and cook for 1 hour, checking for even browning after 30 minutes, rotating as needed. (Monitor the drip bucket or tray through cooking as there will be a lot of rendered drippings.)
Reduce the oven or grill temperature to 325°F, and continue cooking until the internal temperature reaches 145°F in the center of the roast, turning if using the oven, every hour for even cooking, 3- 3 ½ hours.
Remove the roast from the oven and let rest for 30 minutes before slicing and serving. Enjoy!