The Mission's Chorizo Porchetta

The chorizo porchetta is a staple at The Mission. It combines one of my favorite cuts of meat, the pork shoulder which has a lot of flavor, with a homemade chorizo. It’s such a versatile dish that can be served with white bean puree and garlic crema, like we do at the restaurant, for a family celebration. Or it can be sliced and made into sandwiches for a hearty picnic. It can also be shaved for tacos to feed a crowd.

Chorizo Porchetta with Garlic Crema and White Bean Puree

Serves 6

Chorizo:

1 lb. ground Pork
4 ea. dried New Mexican chilies
2 T. Spanish paprika
1 T. cumin
½ c. apple cider vinegar
4 ea. cloves of roasted garlic
salt and pepper, to taste

 Method: Roast chilies for 2 minutes in a 400 degree oven. Puree in food processor to make a powder. Combine all ingredients and reserve.

Porchetta:

1 ea. 6 lb. pork shoulder
1 lb. homemade chorizo
salt & pepper, to taste
pork lard
butcher’s twine

Method: Butterfly the shoulder so it lays flat like an open book. Season the inside with salt and pepper. Add chorizo in a log to either of the small sides. Roll the shoulder around the chorizo and continue until it meets the other side and the chorizo is encased inside. Truss the shoulder with butcher’s twine so it’s nice and secure, then season heavily with salt and pepper.

Char the outside of the porchetta over a wood fire or charcoal to instill a smoky, charred flavor. If necessary, you can omit this step. Roast in a deep roasting pan in a 250 degree oven until the internal temperature registers 150 degrees F. Remove from oven and add enough warm pork lard to cover the porchetta. Cover with aluminum foil and continue cooking for 4 more hours. Allow to cool in pan until fat has solidified. Remove the porchetta and remove the twine, slice into (6) 10 oz. portions.

Reheat on a grill and serve with white bean puree and garlic crema

White Bean Puree

½ c white beans (soaked overnight)
2-3 oz. bacon or ham hock
1 ea. carrot
1 ea. Celery stalk
½ ea. white onion
2-3 c chicken stock
1 c milk
6 ea. roasted cherry tomatoes
1 ea. lime (juiced)
handful of arugula, chopped
salt & pepper, to taste

 Method: In a heavy saucepot combine beans, vegetables, and cover with chicken stock. Bring to a boil and then reduce to a simmer for 45 minutes to an 1 hour. Strain and remove vegetables and puree with milk, tomatoes, and lime juice. Fold in the arugula, season and serve hot.

Garlic Crema:

1 ea. large clove of Elephant Garlic (roasted)
¼ c. sweetened condensed milk
¼ c. heavy cream
salt & pepper, to taste

Method: Puree all ingredients together. Reserve and serve hot.

Sherry Gastrique:

1 ea. bottle of dry sherry wine
1 ea. bottle of sherry vinegar
2 c. sugar
2 ea. morita chilies

Method: In a heavy saucepot add the wine and reduce by half over medium heat. Add the bottle of sherry vinegar and bring to a boil. Add in the sugar and stir until it has completely dissolved. Reduce to a simmer and add chilies. Reduce the liquid until it becomes glazy, about 1 hour. Remove chilies and drizzle atop porchetta for the finishing touch.