Slow cooked porchetta

I have make this porchetta at Sapori D’Abruzzo Resturant in Essendon 861 Mt Alexander Road Melbourne (AU)

I marinated for 3 days with garlic, thyme, rosmarine, bay leaves and maldon salt.

I baked for 12 hours at 72 degrees and then at 230 degrees to make the crispy crust for 20 minutes.

In the end it was excellent, soft and crispy.