I'm planning to make Porchetta with Roasted Fingerlings (http://tinyurl.com/porchettayummy...) for my husband's birthday next week, but the average roast is almost 9 pounds. We can eat, but please suggest ways to reconstitute pork flavored with garlic, thyme and sage into something besides sandwiches. Thank you!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)