Preheat your oven to 300 degrees Fahrenheit. Remove the porchetta from your fridge and rub more olive oil over the skin. Put it into your oven on a middle rack and let it roast for 3-4 hours. It will be done when it reaches an internal temperature of 165 degrees Fahrenheit.
The more traditional choice for porchetta is a pork loin, but since pork has gotten much leaner than it used to be back in the day, I prefer to use a pork butt roast instead. It’s a more generously marbled cut of meat, which helps to keep the roast moist and flavourful through the long roasting period.
Porchetta is a wonderfully fatty and delicious boneless pork roast hailing from Italy. Traditionally, porchetta was made with a whole, deboned suckling pig. But now (at least here in North America) it's generally made with only the best part of the pig – rind on pork belly.
Remove the porchetta from the oven and turn the temperature to broil. Lift the porchetta on the cooling rack off the baking dish and carefully drain all the fat from the bottom of the baking dish into a heatproof bowl.