Recipe Overview
A traditional slow-roasted pork preparation built from butterflied pork butt, aromatic herbs and mild Italian sausage. The roast is rolled tightly, tied, cooked low and slow until tender, then finished at high heat to develop the characteristic crisp exterior.
Chef Notes
A tight roll and secure tying are essential for even cooking and clean slicing. The long roast is predominantly passive oven time; the final high-heat stage is what creates the crisp, caramelized exterior without drying the meat.
Costing Logic
This recipe uses direct Live Inventory ingredients. Salt and black pepper remain non-quantified “to taste” lines with zero cost quantity until the operation assigns a standard measured amount.
Ingredients
Base recipe = 4 servings · minimum production = 4 servings.
Pork Butt — 1000 g · butterflied; pounded evenly for rollingTC-PORK-BUTT-001
Garlic — 12 g · fresh; chopped with herbsTC-VEG-GARLIC-001
Rosemary — 3 g · fresh; finely choppedHERB-ROSEMARY-001
Sage — 2 g · fresh; finely choppedHERB-SAGE-001
Thyme — 2 g · fresh; finely choppedHERB-THYME-001
Sea Salt — to taste · season to tasteSEA-SALT-001
Black Pepper — to taste · freshly ground; season to tasteBLACK-PEPPER-001
Mild Italian Sausage — 227 g · casing removed; spread evenly over porkPORK-SAUSAGE-MILD-ITALIAN
Preparation
Published source timing: 30 min prep · 720 min cook · 750 min total.
- Butterfly the pork butt and pound it evenly to create a flat, even surface for rolling.
- Chop the garlic, rosemary, sage and thyme with sea salt and black pepper.
- Remove the casing from the mild Italian sausage and spread it evenly over the pork.
- Scatter the herb mixture over the surface, then roll the pork tightly and tie securely.
- Roast covered at 255°F (125°C) for 12 hours until very tender.
- Rest for 20 minutes, then uncover and roast at 450°F until the exterior is crisp and caramelized.
- Slice and serve hot, showing the spiral of herbs and sausage.
Service Suggestions
- Slice only after the roast has rested so the roll keeps its structure.
- Use a sharp slicer to keep the sausage-and-herb spiral intact.
- Hold hot for service only under validated kitchen procedures to protect texture and food safety.
HACCP / Dietary Notes
- Fresh pork whole-muscle cuts: USDA minimum 145°F / 63°C with a 3-minute rest; sausage components require appropriate safe cooking controls.
- Because this is a long roast, monitor time/temperature control and hot holding carefully.
- Gluten-free status depends on the sausage supplier and seasonings.
Nutrition (per serving, source estimate)
| Calories | 670 kcal |
| Protein | 38 g |
| Carbohydrates | 2 g |
| Fat | 52 g |
| Saturated Fat | 18 g |
| Sodium | 940 mg |