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Was it foil wrapped for the slow cook and then opened for the crisping? Am thinking of using smoker to cook porchetta - but wrapping it to avoid it getting too much smokey flavour.
dancing james-
Didn't know Tynan paste could be used to wrap Porchetta :/ but I suppose it makes sense.
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Yeah, that's right... I think there's too much fuss made about porchetta, it's a pretty simple dish at the end of the day... Bit of pork, stuff with herbs and seasonings, roll and cook whichever way you want!
The original recipe is just a whole pig on a spit, cooked over hot coals, sliced and served in a bun at an outdoor market, the stuffing isn't supposed to overwhelm the meat but bring out the natural oinky flavour...
CYOA
deleted
Ready to go...