Sunday, December 23, 2012

Seasoning a Pork Roast (Italian Porketta Sandwiches) In the oven or Crockpot? You choose

Another of my Dad's Favorite's and yes again we can thank my mother-in-law for her original recipe.  When Mom would make her version it would always be served as a side with pasta.  Great family recipe!  The illustration is how mom would season her pork butt roast.  She is the one who taught me to make the slit down the center for easy seasoning.

I first learned how to season a pork roast from my mother in law.!!  She would make this recipe for all special occasions; whether it was a graduation, shower or the holidays. 

This well seasoned piece of pork added so much to our traditional Italian meal..  She would cook it covered in the oven and when it was cooked thoroughly she would shred it and pile it high on a fresh crusty roll.  (They had a bread bakery 3 houses down from theirs).  How lucky they were?  Fresh bread and rolls all the time.  When my mom would make this roast she mostly served it with her pasta and any leftovers we'd make sandwiches and add some sweet relish on top.  One great yummy sandwich!.  I make it both ways.  This seasoned pork is great either way!  Try it this holiday!!  They'll keep asking for it I am sure.



Happy Cooking from my kitchen to yours,


M.J.

Here are some easy steps to making a porketta:

 
 This recipe of my mother-in-laws has been around for ages and quite honestly it has gotten the most reviews and every time I re-post someone new grabs onto it and shares.  It is wonderful and makes the most tender,tasty and handy grab and go sandwiches.  Here goes:

Buy a 3#+or so Pork Loin or Pork Butt(I like the loin) it is a little leaner but my mom and mother in law used the Butt piece.

1. Pork butt or loin approx. 3 or more lbs.
2. Dill weed
3. salt
4. pepper
5. garlic
6.canola or olive oil


On a large piece of  wax paper place 3+ or more tsp. salt , 3+ or more tsp. pepper and 3 +or more tsp. dried dill weed.(you'll find it in the spice section).  We like heavy seasoning so I add a bit more to my roast.


Note:  the plus is in reference to the size of your roast.

Mix all seasonings together on a large piece of wax paper. Place Pork Roast in center.  Make a slit in the center of the roast about 1/4 in down.  Place 4 cloves garlic in slit.  Roll Pork Roast all over the seasoning making sure to cover the whole roast with the seasoning.  (You may have some left on wax paper and that is OK).  Place 1/4 cup canola or olive oil in roasting pan and add seasoned roast.

Try it in your Crockpot:  In a crockpot place 2 cups water.  Add seasoned roast. Secure.   Set dial to low and cook approximately 5 to 6 hours.  If you want it to be done quicker set crockpot to high and it should be done approximately two hours earlier. When done remove, let cool slightly and roast should pull apart.**** Don't forget to add a little water(to pan and scrap drippings and add to shredded pork).  It will keep the pork moist and add all those yummy flavors to your pork).

  **Sometimes I wrap the roast in clear plastic wrap the night before I am going to bake to marinate the pork in the seasonings.

Oven Method:  Bake covered 350 degrees for about 2 1/2 to 3 hours or until roast pulls apart. Check periodically to see if a little water may be needed.  Shred for sandwiches or use as a side with Spaghetti..  A true Italian delicacy.  Bon Appetite!






Happy Cooking!


Easy to season

Basic ingredients.

9 comments:

Cobblestone Village said...

I know where to go if I want to cook something. I will check in on you to see what you are up to. I really like your blog.

Sharon

DeeDee said...

this is one of my son's absolute favorites. what an excellent recipe.

M.J. said...

So happy you like it..I have passed this to many..and everyone who tries it loves it..A great addition to a meal or it is fantastic on sandwich rolls...Enjoy!

The Happy Housewife said...

I love porketta (or porchetta as it's called in the UK). The version I've used is slightly different to this, but I like the look of this recipe so will give it an outing soon I think.

Delicious stuffed into home-made bread rolls, with the meat still warm!

M.J. said...

Absolutely wonderful you are so right! Thanks for giving me a shout:)

Denise@BeBetsy said...

Hi! Thanks for sharing your recipe, it looks amazing. You have such nice stories with your food posts so feel free to share those as well in our Eats and Drinks section - here's the link if you'd like to share -

http://bebetsy.com/share-eats-and-drinks/

Thanks again and see you soon!

Nettie Moore said...

I am drooling MJ! Thank you for sharing this at our pot luck! nettie from Moore or Less Cooking Food Blog!

stephanie jones said...

I'm sorry, but this is not porchetta. This is BBQ, and there are some things you can do to make it even better. 350 is way too high. Go down to 200 to 220. Three or four hours is not long enough... try 8 to 10.

If you use a butt (which is actually the shoulder) longer, lower, slower will give you a much more lucious end product. It will fall apart.

M.J. Vee said...

Hi Stephanie: This is the way my 100% Italian mother-in-law seasoned her porketta.

You may do it differently and that is fine but we've been making it this way for over 50 years with great results. Have a wonderful evening.