dutch's easy-easy porketta

Name: Dutch's EASY-EASY Porketta
Cook time: 6 h
Yield: 5
Cuisine: American
Ingredients: 1 tablespoon(s) dill weed (i used 2tsp fresh rosemary); 1 1/2 teaspoon(s) fennel seed (i cut this to 1tsp); 1 teaspoon(s) dried oregano; 1 teaspoon(s) lemon pepper; 1/4 teaspoon(s) onion powder; 1/4 teaspoon(s) garlic powder; 1 teaspoon(s) sweet paprika (i upped this to 2tsp); 3-4 pound(s) boneless pork roast or pork shoulder; 1 - onion, sliced; 1-2 cup(s) broth (i used chicken); - kosher salt; 1-2 tablespoon(s) olive oil

(11 RATINGS)

1.19K Pinches 5 Photos

Dutch Reyveld

Suisun, CA

Updated on Aug 25, 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.

Rate

If my Dr. catches me eating this!!! I'll be in deep stuff!@!! LOL

Blue Ribbon Recipe

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!

— The Test Kitchen

prep time

cook time 6 Hr

method Slow Cooker Crock Pot

yield 5 ~6

Ingredients

1 tablespoon dill weed (i used 2tsp fresh rosemary)
1 1/2 teaspoons fennel seed (i cut this to 1tsp)
1 teaspoon dried oregano
1 teaspoon lemon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon sweet paprika (i upped this to 2tsp)
3-4 pounds boneless pork roast or pork shoulder
1 - onion, sliced
1-2 cup broth (i used chicken)
- kosher salt
1-2 tablespoon olive oil

How To Make dutch's easy-easy porketta

Step 1

Start by rubbing the roast w/ Kosher Salt, then mix all the spices and if possible run through a coffee grinder.

Step 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.
Step 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.
Step 4

I made gravy w/ the de-fatted juices and served with Garlic Mashed Potatoes and Asparagus.
Step 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.
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