Porchetta is a cute Italian word for a stuffed and roasted suckling pig dish that is originally from Lazio but can be found in Italian neighborhoods in the U.S., where it is often called Italian pulled pork.

Traditionally, porchetta is made by deboning a little milk-fed piglet, dousing it in an incredible amount of salt, and stuffing it with its own liver, plus tons of garlic, rosemary, fennel seeds, and other herbs depending on the cook. It is then rolled up and slowly roasted whole (head on for traditionalists) over a wood fire. The meat is then sliced thinly (or pulled) and served cold on unsalted bread.

Porchetta is a rustic dish that you're likely to find at an Italian farmers market, village festival or big group celebration. But you can also make itwith smaller cuts of pork like the shoulder.

Recipe: Pork Shoulder Stuffed With Rosemary, Anise And Garlic (Cookthink)
Reference: What is Boston butt? (Cookthink)