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Christmas Ribalizer Porchetta

Christmas Ribalizer Porchetta


Porchetta [porˈketta], sometimes also spelled as porketta, is a savory, fatty, and moist boneless pork roast of Italian culinary tradition.


Sounds great and it is, especially on the Ribalizer. This is an amazingly rich savory dish for Christmas. Pair it with mashed potatoes and whatever green side you like.  It’s easy and fast. Here’s how to get it done.


We use a pork butt as it has the right amount of fat. Start by finding a boneless pork shoulder. We started with 2 Pork Shoulders from a single cryovac package weighing approximately 15 lbs. total. Then we prepped the meat by washing off with cold water and drying thoroughly. We sliced the pork into strips about 3 to 4 inches wide as pictured, and also added some knife slots into the meat.


Now comes the fun. Start by smashing as much garlic as you want. It should be a lot (60 cloves). You need the flavor of garlic and the other spices to permeate the pork. Take the garlic and smash and chop, then mix the garlic with olive oil and dried spices. You are making a paste. The spice list is in the recipe below. Now put on some gloves, pierce the pork slabs and then rub the paste all over the meat and into the slots you made. Wrap the pork and refrigerate overnight.


Then the Ribalizing commenced. The Ribalizer crew loaded up the grill with about 4 cups of wood chips. We followed the regular steps to prep our Ribalizer (spraying with olive oil, putting it on the grill, adding liquid – in this case white wine and chicken stock). Chop some onions, carrots and celery and add them to the liquid in the pan. This will make an amazing gravy when the Ribalizer Porchetta is done.  Next came slotting the pork (fatty-side up) into the Ribalizer as we would for ribs (the difference being that we had to wedge the meat into the meat separator to get them into the slots.)  Knowing that the meat will shrink as the fat renders, the wedging was not a worry.




Then we started the grill up and smoked them with the burners set at medium low. Use a setting of medium low to try to extend your smoking time for a full hour. (Without the second pan over the top).


After that hour we topped off the Ribalizer with more chicken stock and snapped the second pan in place sealing the Ribalizer, closed the grill lid and cooked for 1 ½ hours. We then shut the grill off and left the Ribalizer and meat on the grill covered (second pan lid on still) for 20 minutes.  (You could easily go another ½ hour for a total cook time of 3 hours – 1 hour uncovered, 2 hours covered.)


Once we removed the top pan and started to remove the meat it was obvious that the Ribalizer Porchetta was falling apart so with some care all that glorious pulled pork made it into the serving pan. Then carefully ladle the wine and chicken stock in the pan and use it to make gravy. You will lose your mind when you eat this. It is so savory it is hard to stop eating it.  Your Christmas dinner of Ribalizer Porchetta will be more than merry, it will be amazing!



2 cups white wine
2 cups chicken stock
60 cloves garlic
2 cups olive oil
½ cup Ribalizer Rub the Pork spices
1 large onion

2 carrots chopped

1 cup chopped celery


Put garlic and olive oil in blender or food processer and process until chopped fine. Pour the oil and garlic mix into a bowl and add Pork rub. You should have a paste like the consistency of peanut butter. Now rub all the pork and wrap and refrigerate overnight. Set up your Ribalizer on your grill, add onions, carrots and celery to bottom pan. Cover with white wine and stock. Slot the pork like ribs. Ribalize as described above. If you do not have Ribalizer Rub the Pork spices, substitutes are 2 tablespoons of fennel seeds, 3 tablespoons of kosher salt, 2 tablespoons black pepper, 1 tablespoon sage powder.



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