Hot, aromatic, slow-cooked pork with lots of crispy cracklings, sliced thick and stuffed into a plain bread roll, was the market-day treat of my childhood—but it's just as delicious as the centerpiece roast in a holiday feast. <br /> <br />Traditionally, porchetta is made from a whole (up to 300-pound) boned-out pig, or the loin wrapped in the belly. Since neither of these are very practical for the home cook, I use a skin-on boneless pork shoulder for a great home version. Basting with wine is not traditional, but it’s a nice way to make a sauce to go with it.

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