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Porchetta [porˈketta] on a Bun

25 mins

Pulled pork on a bun on a brown cutting board


  • 1 1.2 kg Marcangelo Porchetta Pork Roast

  • 1 tbsp olive oil

  • 3 medium onions, chopped

  • 4 cloves garlic, minced

  • 1/2 tsp paprika

  • 1/3 cup packed brown sugar

  • 2/3 cup apricot jam

  • 2/3 cup ketchup

  • 1/2 tsp hot sauce

  • 1 tsp apple cider vinegar

  • 6-8 crusty rolls, split

Cooking Instructions

  1. Bake porchetta as directed on package. Let rest 30 minutes before slicing.

  2. Prepare sauce while pork is baking.

  3. Heat oil in large frying pan over medium-high heat. Add onions and cook, stirring occasionally for about 8 minutes or until tender.

  4. Add garlic and paprika.  Cook 2 minutes.

  5. Stir in brown sugar, jam, ketchup and hot sauce.  Bring just to a boil. Stir in vinegar. Remove from heat.

  6. Slice pork into thin bite-sized slices.  Mix with sauce.

  7. Toast rolls if desired.  Spoon a generous portion of pork mixture on bottom of rolls.  Serve with coleslaw.