From the episode, “Bogged Down in Buffalo”
FOR THE MUSTARD SEED FRUIT COMPOTE
1 cup golden raisins
1 cup dried cherries
¼ cup mustard seeds
3 tbsp red wine vinegar
2 tbsp granulated sugar
1 tbsp honey
FOR THE SANDWICH
½ pork butt (about 4 lbs) boneless, skin on
¼ cup chopped rosemary
1 bunch flat leaf parsley
5 garlic cloves, minced
3 tbsp extra virgin olive oil
2 lemons, zested
3 oranges, zested
1 tbsp kosher salt
1 tsp chili flakes
½ tsp black pepper
6 brioche or weck-style rolls
3 tbsp butter
3 tbsp grapeseed oil
12 slices provolone cheese
MUSTARD SEED FRUIT COMPOTE
1) In a small sauce pot add red wine vinegar, sugar, and honey.
2) Bring mixture to a boil and stir until sugar is completely dissolved.
3) Add raisins, dried cherries, and mustard seeds.
4) Remove mixture from heat, cover with foil, and allow to cool.
1) In a food processor add extra virgin olive oil, rosemary, parsley, lemon zest, orange zest, and garlic.
2) Pulse the mixture together, creating a paste.
3) Evenly coat entire pork with paste and roll and tie with butcher twine every 2 inches. If you buy from a butcher, feel free to ask them to do this part for you.
4) Place pork back into cooler and allow to marinate 12 to 24 hours.
5) Preheat oven to 425°. Put porchetta on a baking sheet and place in oven for 45 minutes.
6) After 45 minutes, drop oven temperature to 300° and allow to cook about 3.5 hours or until porchetta has reached an internal temperature of 180°.
7) Once porchetta has reached 180°, remove from oven and allow to cool.
8) Using a sharp knife, slice porchetta. Use about 6 to 8 slices per sandwich (about 7 oz. of meat).
9) Place sliced meat into a pan. Top with sliced provolone and place in a 400° oven to melt cheese.
10) In a separate sauté pan over medium heat, add grapeseed oil and butter. Place brioche or weck, face down, in pan to toast. Allow to toast until golden brown, about 2 minutes.
11) Top bun with sliced porchetta and cheese.
12) Finish with mustard seed fruit compote.
TIP: While weck (short for kummelweck) rolls are hard to find outside of the Buffalo area, you can approximate them at home. Apply a small amount of egg wash (or just a tsp of water) to the top of brioche rolls, and top with coarse salt and caraway seeds and bake at 375 for just 4-5 minutes.