Cold Porketta on bun

I spell porketta, you spell porchetta, let’s call the ol’ thing YUM! Seasoned, slow-cooked pork tastes great the day you make it, but the next day? Even better. Just pile on the meat and on comes the flavor, tenderness, fatty texture, and more. Seasoned in just the say you might enjoy, the spices carry the bite you deserve to make those leftovers disappear.

Guest Portrait: James O’Meara