Dutch's EASY-EASY Porketta

Dutch's EASY-EASY Porketta Recipe
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Recipe Rating:
 9 Ratings
Categories: Quick & Easy, Pork
Collections: Pork® Be inspired®, Crock Pot Faves
Keywords: easy, slow, cooker
Serves: 5~6
Prep Time:
Cook Time:

Ingredients

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 onion, sliced
1-2 c broth (i used chicken)
kosher salt
1-2 Tbsp olive oil
Pinched by thegirlsmom4, and 661 more.
x1
Lightly Salted
Suisun, CA
Dutchr
Member Since May 2011
 
 
 
 
 
 
 
 
Dutch's Notes:

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.

Comments from the Test Kitchen: Honorary Kitchen Crew

My mouth was watering all day smelling the aroma of all the different herbs and spices as this dish cooked in the crock pot. I couldn't wait to taste my first bite... and I wasn't disappointed! It is so tender and juicy. Give Dutch's Porketta a try for your next dinner!

 

Directions

1
Start by rubbing the roast w/ Kosher Salt, then mix all the spices and if possible run through a coffee grinder.
2
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.
3
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.
4
I made gravy w/ the de-fatted juices and served with Garlic Mashed Potatoes and Asparagus.
5
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.
Comments

1-12 of 91 comments

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auntmel
Melisa Peterie auntmel
 
 
 
 
 
Jul 11, 2011
I had never had porketta until I went to MN. to visit my mom and she does buy her's at the store but always quite good. Thanks for sharing the recipe.
Dutchr
Jul 11, 2011
It's a delicious dish and this recipe is certainly easy.
tamadv
Tammy LeBla tamadv
 
 
 
Jul 11, 2011
This sounds delicious!!!!! I'll be getting the ingrediants today and will be starting this tonight. I'll repost after supper tomorrow night...I can't wait to taste this!
Dutchr
Jul 11, 2011
The only added comment I have is to go easy on the Fennel Seed unless you really like that taste...What you want is a hint of it...I hope you enjoy it...
Smokeygirlxo
Deneece Gursky Smokeygirlxo
 
 
 
 
 
 
 
 
 
Jul 11, 2011
omg omg omg dutch you rock!!! this is yet another recipe i never got from nana!! NOONE makes it here! I havent had Porketta since i the year after i left PA cause The BJs here in miami used to sell a porketta (seasoned and shipped in and from scranton pa) and then one day they just stopped selling it : ( i have NEVER seen it in Miami since! Yours looks and sounds just like Nanas!! she didnt use the dill tho. But everything else seems to be exactly like i remember it! Thank you soooooooooo Much! You have brought back such wonderful memories and i cannot wait to make it for my family!!!

It is and always has been my favorite meat!! Thank you Dutch!!
Dutchr
Jul 11, 2011
Yes Deneece, I agree...I couldn't remember any dill taste, so decided to replace that w/ rosemary...I cut the fennel a bit so as not to overwhelm the other spices and I GOT just a hint, enough to know it was there...YOUR comment about loving it is what prompted me to remember it and go searching. I hope both you and your family enjoy it!
Smokeygirlxo
Deneece Gursky Smokeygirlxo
 
 
 
 
 
 
 
 
 
Jul 11, 2011
when i saw the post dutch i immediately clicked. i think my eyes lit up like a christmas tree when i saw your pic! it looks soooo delicious. i am definitely going to make this this weekend. My nana would split the roast if i remember correctly and then put the spice mix all over it, then roll it up and tie it and refrigerate over night. its funny how seeing the recipe written down brings back the memories of her working in the kitchen. i am so excited to try this. i am going to ask a few friends here who are originally from pa and ny to come to dinner when i make it because they too love it and havent had it in a long time!

i remember she made gravy from the juices also and then if there were leftovers she would shave the roast on her little machine and the next day i would have a yummy porketta sandwich in my lunch!
user Deneece Gursky Smokeygirlxo
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messinthekitchen
deb baldwin messinthekitchen
 
 
 
 
 
 
 
 
Jul 11, 2011
Sounds and looks wonderful, Dutch. A save for me..I have never had this so I can't wait to try it. Your whole plate looks delishes!
Dutchr
Jul 11, 2011
Yes Deneece...I saw one recipe that called for the roast to be butterflied and the spices rubbed inside. Then it was tied like a rolled roast. Just so happened that I had a bone-in shoulder roast, so decided to just rub it well with the spice-oil paste and let it marinate for a full 24hrs...I don't think I lost much of its flavor that way...
Dutchr
Jul 11, 2011
I hope you do try it Deb. I don't think you'll be disappointed...
Smokeygirlxo
Deneece Gursky Smokeygirlxo
 
 
 
 
 
 
 
 
 
Jul 11, 2011
oh no i cant imagine you did either and i like it this way because it is easier!! i am going to go by your recipe to the t (your revisions too) because it just looks amazing!!

Deb you are going to love it and probably end up making it again and again..it is such a wonderful tasting meat. delectable

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