SUDBURY-STYLE PORKETTA

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Sudbury-Style Porketta image

Making Sudbury-style porketta is all about the nuances of salt, pepper, garlic and dill.

Categories     Dinner     Pork     Roast

Number Of Ingredients 6

4.5 pounds skin-on, boneless pork shoulder (preferably blade/butt end), butterflied
2 teaspoons fine sea salt
2 tablespoons coarsely ground black peppercorns
2 tablespoons dried dill weed
2 tablespoons dried dill seed
6 cloves garlic, minced

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.

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