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Porchetta Philly Style

Ingredients

6 lbs fresh ham, boned
2 cups chicken stock
1/2 cup garlic, minced
2/3 cup dried basil
1 1/2 tbsp pepper
1/tsp kosher salt
1 pinch chili pepper pods
3 sprigs rosemary
3 medium chipped onions
4 chopped carrots
3 whole garlic cloves
2 dbsp Filippo Berio® Olive Oil

Method

Pre-heat oven to 450 degrees. Make a spice rub by combining basil, pepper, salt and pepper pods in a bowl. Massage minced garlic and spice rub into both sided of the pork roast. Roll roast fat side out. Place rosemary sprigs on top and tie. Rub with Filippo Berio® Olive Oil. Add onion, carrot and garlic bulbs into a roasting pan with the pork roast.
Place in the oven and reduce the heat to 350 degrees. After one hour, add the stock. Cooking time is approximately 25 to 30 minutes to the pound. Cook until the internal temperature is 170. Strain the liquid and remove the fat.
Let the roast settle at least half an hour before carving. Serve on crusty bread with broccoli rabe, roasted peppers and sliced sharp cheese.