How that was ever agreed to is still beyond me. The most important point of the day is that the food needed to be easy to put together with all of the work done ahead of time.
My version takes on a different form being slow cooked in the crock pot, but it's still tasty and juicy; admittedly not the original though. However adding the macadamia nut pesto to this sandwich takes it in a whole different direction.
I did stuff a second pork which was cooked on the grill and that version is closer to the original than the crock version; both are good options. Try a slow cooked pulled porchetta for your next barbecue, you may like the Fat and Happy freedom it offers.
1/2 tsp red pepper flakes
1 stem of fresh rosemary, chopped
Dice the onion small, saute in a drizzle of olive oil to soften. Add the finely diced garlic, dried sage and red pepper flakes, continue to cook over medium low heat about 3-4 minutes to soften the garlic. Add in the fresh herbs, salt and pepper, remove from heat and cool.
Pound out the pork slightly, add the stuffing mixture over the pork and roll up. Season the pork well (add more seasoning than you think you need) and place seam side down in the crock pot. (If you want to grill it, secure the rolled pork with kitchen twine and finish it off on the grill at this point.)
Add 1 cup of red wine to the pork in the crock pot, place the cover on, set the temperature to low and cook for about 8 hours. Use two forks to shred the pork. Allow the pork to soak up the extra juice, it will make the sandwiches so good.
Scoop the pulled porchetta onto buns and drizzle with the macadamia nut pesto.
Place all the ingredients except the olive oil in small food processor, blend the ingredients while slowly drizzling in the olive oil. If you need more than 1/2 cup to reach your desired consistency, try using a little white wine or water so that the pesto is not too oily. Add salt and pepper as needed for taste.