Cook the porketta roast until it reaches an internal temperature of 145 degrees Fahrenheit. Roast for 2 hours. Continue roasting, basting once every hour, until the skin is well browned and the meat is spoon tender, 2 1/2 to 3 hours more (internal temperature will be 170ºF to 180ºF) Remove from oven. A porketta roast bakes in an oven at 350 degrees Fahrenheit until the internal roast temperature reaches between 160 and 170 degrees Fahrenheit. Pour the wine over the pork and baste with the wine and accumulated juices. Place in oven and roast for 2 1/2 hours, until the internal temperature reaches 160 degrees F. Remove and allow to rest for 10 to 20 minutes. Remove from the oven, turn the oven temp up to 500 degrees and return the pan to the oven just for a minute or two until the skin is extra crisp. Continue to roast, about another two hours, until a probe inserted through the porchetta encounters little to no resistance except for the skin. Continue roasting, basting once every hour, until the skin is well browned and the meat is spoon tender 2 1/2 to 3 hours more (the internal temperature should be between 170 and 180).
Make sure to rotate the roast every 30 minutes to achieve even cooking. Slice into 1 …
When the oven comes up to temp, put the porchetta—probe removed—back in the oven.
Remove the foil, raise the temperature back to 425 degrees F and continue roasting the porchetta until internal temperature of the pork reaches 155-160 degrees. What Temperature Do You Cook Porchetta? Lower the heat to 375 degrees F, tent the the porchetta with aluminum foil and continue to roast for approximately 2 1/2 hours. Spit-roast the meat until the outside is sizzling and brown and the internal temperature of the roast is 155 degrees F when read on an instant-read meat thermometer, about 3 hours. Remove the spit and the butcher’s string. Pork is safe to eat at 145 degrees F, but pulled pork is often cooked to a much higher temperature of 190 to 195 degrees F. Roast the porchetta in the oven for 45 minutes on 500f turning once at halfway point. Cooking times can also vary depending on the model of slow cooker you are using as temperatures for high and low settings can differ. The internal temperature of Porchetta depends on how tender you would like it to be. After 45 minutes turn heat down to 300f and continue cooking until 145-150f internal temperature is reached. Run the spit lengthwise through the center of the porchetta, securing it on each end with the rotisserie forks. The baking time is between 30 to 45 minutes per pound of thawed roast. Remove the porchetta from the oven and increase the heat to 500°F (260°C). For an 8 pound roast it should take 2.5-3 hours more.