DUTCH'S EASY-EASY PORKETTA

Dutch's EASY-EASY Porketta image

Provided by Dutch Reyveld

Categories Pork

Time 6h

Number Of Ingredients 12

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
1 onion, sliced
1-2 c broth (i used chicken)
kosher salt
1-2 Tbsp olive oil

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.