Dutch's EASY-EASY Porketta
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|1 Tbsp||dill weed (i used 2tsp fresh rosemary)|
|1 1/2 tsp||fennel seed (i cut this to 1tsp)|
|1 tsp||dried oregano|
|1 tsp||lemon pepper|
|1/4 tsp||onion powder|
|1/4 tsp||garlic powder|
|1 tsp||sweet paprika (i upped this to 2tsp)|
|3-4 lb||boneless pork roast or pork shoulder|
find more delicious recipes at www.porkbeinspired.com
|1-2 c||broth (i used chicken)|
|1-2 Tbsp||olive oil|
Member Since May 2011
A chance comment on a Pot Roast recipe by "Deneece" about how it made her think of her favorite meat, reminded me of my youth. Gran used to buy a pre-spiced, ready to roast Italian Porketta from the Italian Deli across the street. It was a traditional holiday roast. I looked around and found one I thought I could manage and that recipe is what follows. It was easy and close to what I remember.
Start by rubbing the roast w/ Kosher Salt, then mix all the spices and if possible run through a coffee grinder.
Add enough Olive Oil to the ground spices to make a thin paste and thoroughly coat the roast, rubbing it in. Put the roast into a Ziploc bag and into your reefer for at least 12hrs, 24 is better.
Thick slices of onion in the bottom of your slow cooker, then lay the roast atop and pour the broth down the side. On low for 6hrs, then take out, let it rest 15min., slice and return to juices.
I made gravy w/ the de-fatted juices and served with Garlic Mashed Potatoes and Asparagus.
This recipe was also recommended to be used with Turkey Breast and that's my next project. It was juicy, redolent of the spices, but not overpowered.