Traditionally, boneless pork loin roasts are used; not the long narrow tenderloin, but the wider and flatter cut. It’s often butterflied, hammered with porketta seasoning, then rolled up and tied back into a loin roast. My personal favorite cut to use for porchetta roast is pork butt because it’s not as lean as a loin and is very forgiving to cook. It’s non-traditional and you won’t wind up with neat slices like when using a loin roast, but it turns into delicious chunks of shredded, boldly flavored pork. For this recipe, I use a 3-4 pound pork butt, but you can also use a similar-sized pork loin roast.