italian east coast porkette
(1 rating)
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A favorite of the Washington Club in Penns Grove NJ were I was the chef for over 8 years. I learned this from a wonderful person! Served at the St. James carnival for years. I made this for some new friends here out west! It was still a hit!! Hopefully you will love it also! This roast can also be cooked in the crock pot, however instead of slicing you will probably have to shred it!
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(1 rating)
prep time
20 Min
cook time
3 Hr
Ingredients For italian east coast porkette
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boneless pork roast
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garlic cloves (halved)
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fresh parsley
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salt and pepper
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1/4/ cred wine vinegar
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fresh rosemary sprigs
How To Make italian east coast porkette
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1First wash roast in cold water and pat dry. Use a sharp knife and cut several slits in the roast, deep enough to fit the garlic into.I usually make 5 holes for the garlic and 5 holes for the parsley. After you make the slits in the meat, stuff one of the half garlic cloves into each slot, then take the parsley and stuff into the hole with the garlic. Turn roast over and do the same to the other side. Pour vinegar over the roast, making sure it goes into the holes.Use fresh Rosemary sprigs as a base for the roast. Make sure the roast is fat side up, now rub with salt and pepper to taste. Add about one cup of water to the roasting pan over with foil and bake for 2 1/2 hours. Cool in pan for at least 1 hour. Transfer to cutting board. Cool pan juices and remove fat,strain out herbs.Slice roast thinly and return to juices simmer on med heat , serve on crusty rolls with au jus.
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