Best Porketta Recipes

PORKETTA ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, combine the dill seed, fennel seed, oregano, lemon pepper, onion powder and garlic powder. Mix well and apply to the roast. Place roast in a 10x15 inch roasting pan.
• Bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

PORKETTA STYLE ROAST (CROCK POT)

Steps:

• Place pork in slow cooker.
• I use a 6 quart for this.
• Mix remaining ingredients in a small bowl.
• Stab pork all over with a fork or knife.
• Then rub seasonings all over the pork.
• turn slow cooker on low and cook for 8-10 hours.

SLOW-COOKER PORKETTA POT ROAST

Steps:

• In small bowl, mix Italian seasoning, fennel seed, salt and celery seed. Pat seasoning mixture evenly onto pork (if pork comes in netting or is tied, do not remove). Heat 12-inch nonstick skillet over medium-high heat. Cook pork in skillet 5 to 10 minutes, turning several times, until brown on all sides.
• Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, place parsnips, sweet potatoes and garlic; pour water over vegetables. Place pork on vegetables. Cover; cook on Low heat setting 9 to 10 hours or until pork is tender.
• Remove pork from slow cooker; place on cutting board (remove netting or strings). Cut pork across grain into slices; serve with vegetables and juices.

PORKETTA ROAST

Steps:

• Combine first 4 ingredients and coaresly crush with a mortar and pestle, combine with remaining seasoning ingredients.
• Rub pork roast all over with olive oil, place in a large plastic storage bag.
• Combine seasoning mix with garlic.
• Sprinkle over roast, rub into roast with fingers.
• Let the roast stand at room temp 1 hour or up to 12 hours in the refrigerator.
• Heat oven to 450F degrees.
• Place pork, fat-side up in a roasting pan.
• Top with any loose seasonings in the plastic bag.
• Roast uncovered for 10 minutes.
• Reduce temp to 300F and continue roasting until internal temp reaches 155F about 1 to 1-1/2 hours.
• When done, remove from oven and tent loosely with foil.
• Let stand 15 minutes before carving.

PORKETTA

Steps:

• Place fennel, dill, anise seeds, dried oregano and salt in mortar and crush using a pestle (or place in plastic bag and pound) until most of seeds are crushed.
• Add all other dry seasoning and mix well.
• Wash and dry roast.
• I enjoy the spices that are both inside and outside on a roast. So, I slice roast in order to "unroll" the roast. (This all depends on thickness of roast. I get butcher to cut me a 4 pound roast and at this size there is enough meat to slice and roll out.) I cut down into roast and then start cutting in circle (I am no expert, but generally, I can get a roast to open up. And it does not need to be perfect!).
• Lay roast out flat.
• Insert whole garlic cloves into the meat (may need to slice open areas to crate a fold).
• Rub olive oil on roast, top and bottom. (Helps to hold the seasonings.).
• Apply seasoning to top (the inside of a rolled up roast), leaving enough seasonings to coat the outside of roast.
• Once seasoning applied to top (inside), roll up the roast and secure with twine.
• Apply remaining seasoning to outside of roast.
• Place in roaster/pan, (if there is fat on roast, place the fat side up) cover and place in refrigerator for two hours. (This step can be skipped and or extended longer).
• Add chicken stock to roaster/pan.
• Bake uncovered at 325 degrees for 30 minutes (to brown or crisp outside of roast).
• Cover and continue to bake at 325 degrees for 2 hours or until done (internal temperature of 160 degrees F) (I uncover for last 15 minutes to again brown or crisp outside of roast).
• Once done, remove from oven, place on serving tray and cover. Let sit for 10 to 15 minutes.
• Slice and serve, leftovers make for great sandwiches.
• You can add cut potatoes and carrots to roaster and season as you wish. I added them in last 1 - 1 1/2 hour of cooking time (depends on how soft ones like the vegetables).

IRON RANGE PORKETTA RECIPE - (3.9/5)

Steps:

• 1. Combine fennel seeds, 1 tablespoon salt, 2 teaspoons pepper, and garlic in bowl. Butterfly pork and cut 1-inch crosshatch pattern, ¼ inch deep, on both sides of roast. Rub pork all over with spice mixture, taking care to work spices into crosshatch. Wrap meat tightly with plastic wrap and refrigerate for at least 6 or up to 24 hours. 2. Adjust oven rack to middle position and heat oven to 325 degrees. Unwrap meat and place in roasting pan, fat side down. Spread chopped fennel evenly over top of roast. Cover ­roasting pan tightly with aluminum foil. Roast pork until temperature registers 200 degrees and fork slips easily in and out of meat, 3 to 4 hours. 3. Transfer pork to carving board and let rest for 30 minutes. Strain liquid in roasting pan through fat separator. Shred pork into bite-size pieces, return to pan, and toss with ½ cup defatted cooking liquid. Season with salt and pepper to taste. Divide meat among rolls and serve.

PORKETTA ROAST SANDWICHES

Steps:

• Debone and flatten pork roast,as much as possible.
• Cover with olive oil.
• Press or chop garlic.
• Mix spices and rub all over roast.
• Roast in oven 350 degrees for about 3 hours or until it falls apart.
• Cool and shredd by hand or thin slice.
• Serve on hard rolls with a little mustard.

ITALIAN PORKETTA

Steps:

• Combine seasonings together and coast roast with mixture.
• Roast in shallow pan at 325 degrees for 45 minutes to 1 hour, until meat therometer reads 155 degrees.
• Let roast rest 5 to 10 minutes before carving.

DUTCH'S EASY-EASY PORKETTA

Steps:

• 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.

ITALIAN PORKETTA

Steps:

• Heat oven to 350 degrees F. Combine seasonings together and coat roast with mixture. Roast in a shallow pan for 45 minutes to 1 hour, until internal temperature reads 150 to 155 degrees F. Let roast rest 5 to 10 minutes before slicing to serve.

PULLED PORKETTA SANDWICHES RECIPE

Steps:

• 1. Place Porketta roast, onion, and beer or white wine in 6-quart slow cooker. 2. Cover and cook 4 to 6 hours on high or 8 to 10 hours low. Transfer roast to platter and when cool enough to handle, remove and discard fat and bones and shred with two forks. Add shredded Porketta back into slow cooker and toss with juices to coat thoroughly. Season, to taste, with salt and pepper. 3. Place equal amounts of shredded Porketta on the bottoms of 6 roasted ciabatta rolls and top with provolone cheese. Close together with top of toasted red peppers, drained and chopped, to top the sandwiches. **Chef's note: for optional added flavor, you may add 1 cup jarred roasted red peppers, drained and chopped, to top the sandwiches. Recommended Wine: Marques de Caceras White Rioja Recommeneded Beer: Kona Big Wave Golden Ale

PORKETTA

Steps:

• Cut the roast almost in half lengthwise, and open it like a book. Salt and pepper both cut sides. Rub both sides with garlic, and then sprinkle over garlic, the diced fennel and parsley, leaving a little of each to use on the outside of the roast.
• Close up the roast and tie securely with string. Generously sprinkle garlic powder and pepper on the outside of the roast.
• Place the roast in a pan, fat side up, and cover with the remaining fennel and parsley. If using pork, bake at 325 degrees for 4 hours or until the roast falls apart when tested with a fork. If using sirloin, bake for 2 hours at the same temperature.

PORKETTA

Steps:

• Butterfly the pork roast (slice in half lengthwise to within about 1-1/2 inches of the uncut edge). Open the roast like a book, and slice a bit more in the center if needed so it lies flat all the way across. Lightly score the meat in a cross-hatch pattern to maximize surface area for seasoning.
• Combine olive oil, salt, pepper, garlic, fennel seed, and fresh parsley in a small bowl. Mix well. Spread half the seasoning goo on the outside of the roast, then flip and spread the remaining goo on the inside (the scored side). Spread the chopped fresh fennel in the right half of the inside (scored) side of the roast, spreading out to within a half inch of the edges.
• Fold the left side over the right (close the book!) and carefully pick up the roast and set it in an oiled 3-quart slow cooker insert. If you like, you can tie the roast with cotton kitchen twine (I rely on the smallish slow cooker to keep the roast together, but if you want absolute certainty or are using a larger pan, by all means tie it up!).
• Let the roast marinate overnight in the fridge (up to two days). When ready to cook, splash about an inch of good white wine in the bottom of the slow cooker. Cook for 6-7 hours on low. (Alternately, you could roast it at 325 for probably 2 to 2-1/2 hours -- I don't have an exact time since I use the slow cooker, but since you managed to find this recipe, I'm confident you can look up a cooking time chart and figure that out, too!).
• Once cooked, carefully transfer the meat to a large plate and shred. Set aside while you make the gravy.
• To make the gravy, pour the drippings out of the slow cooker insert and into a wide, shallow pan (a 10- or 12-inch skillet works marvelously for this). Heat skillet over medium high heat till liquid is simmering. In a small bowl, combine the flour with a few spoonfulls of the heated drippings, whisking to remove any lumps. The mixture should resemble runny paste. Once mixture is lump-free, whisk into the rest of the drippings and cook at a simmer, stirring constantly, for 4-5 minutes, till thickened. Add wine (water works, too) to achieve the desired consistency (I add about 1/4 cup, but the amount will vary depending on how much drippings your roast gave you). You will want to taste-test to make sure the gravy doesn't taste "floury" (if it does, cook it a bit longer).
• Serve the hot meat in open-faced sandwiches on good bread. Serve the leftovers hot or cold on buns.

SUDBURY-STYLE PORKETTA

Steps:

• With sharp knife, score pork skin in cross-hatch diamond pattern
• Open pork shoulder like a book. Lightly score inside. Sprinkle with salt, pepper, two dills and garlic. Rub all over and into crevices
• Close pork, so skin is on top, meat below and spicing is in centre; tie tightly with butcher's twine.
• Place pork, skin side up, on rack in roasting pan. Roast in preheated 325F (160C) oven until internal temperature reaches 170F (77C), about 3 to 4 hours, depending on size.
• Remove from oven; cover loosely with foil. Let stand 15 minutes before carving as desired.