18 responses

  1. Avery
    April 24, 2012

    This looked great when I saw it via Twitter… sorry I missed it! I love how something so simple can be so impressive. Can’t wait to see if this makes it onto Gravity’s regular menu…

  2. JulieVR
    April 24, 2012

    Finally! I was getting all worked up that no one had commented yet…!

  3. JulieVR
    April 24, 2012

    And thanks :)

  4. Elaine
    April 24, 2012

    Holy crapoly, this looks awesome. Sounds like an excellent sandwich for transitional seasons–the salsa verde’s bright enough to be springlike, but a juicy roast pork is comfort embodied. Aaaand, now I know what I’ll be making (and subsequently picking at) this weekend.

  5. Diane
    April 24, 2012

    Hi Julie
    This looks so fantastic…and it brought back the memories of the heavenly sandwich I had at “Meat and Bread” last November. Just wondering, do you think that I could serve this to 50 adults for my husbands surprise 40th next weekend (or should I stick to the good ol’burger and dogs?) I feel like an adventure…but what is your professional opinion?
    any other suggestions?
    a big calgary fan

  6. JulieVR
    April 24, 2012

    Hmmm… my professional opinion? Absolutely! In fact, I think I’m going to do the same this weekend for the Star Trek cast! I think it would be perfect for feeding a crowd!

  7. Renee
    April 24, 2012

    Those crispy bits off the cutting board are always the best, hey? This looks pretty darn amazing. Wish I had a sandwich to tuck into right now!

  8. Dan @ Dan’s Good Side
    April 25, 2012

    I’m going to Meat and Bread tomorrow!!!! Yes!!! So excited! That being said, I did eat this roast and verde at Gravity last week and it will be hard to top! ;)

  9. Stephanie
    April 25, 2012

    Nice knife!!

    I have Meat and Bread on my “to-go” list on my next Vancouver trip, it sounds amazing

  10. Diane
    April 27, 2012

    Julie, just wondering if your pork shoulders were trimmed of rind and fat…don’t you need the rind to make a nice crackling? A little concerned that the meat will be dry without the extra fat layer. thanks

    • JulieVR
      April 27, 2012

      Diane – I used pork shoulder, but traditionally porchetta is made with pork loin with crackling. It’s not something you generally find at the grocery store though – in fact you have to request it from a butcher, and even then it can be tricky – so I went with a pork shoulder, which is inexpensive and easy to find at most grocery stores. It won’t dry out like a loin can – shoulder is very marbled and moist!

  11. Diane
    May 7, 2012

    Just thought I should tell you that your “porchetta” recipe was fantastic. My guests LOVED it. We made the sandwiches in large batches and passed them around on platters. It looked good, smelled good, and tasted over-the-moon. Went very well with all the snow on Saturday. Forget backyard BBQ, let’s just crush into the house and eat sandwiches!
    I have lots of leftovers even after sending meat care packages home with a few people….wonderful sandwiches all week. Thanks so much for the inspiration.
    (I’d also like to plug the great service I had at Spragg’s Meat Shop and such delicious product.)

    • JulieVR
      May 8, 2012

      Aw, so glad to hear!! I’m so glad! Thanks for letting me know!!

  12. Tim
    June 4, 2012

    I have been wanting to try this since I first saw this post and finally had a chance this weekend. I also used a pork shoulder, seared it off on a hot gas grill and finished roasting it in a charcoal grill with a small chunk of apple wood – not too much smoke, just a little wood spice. The result was fabulous and the salsa verde makes an awesome accompaniment. Thanks for this!

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