Porketta Pork Roast
My husbands people settled mainly on the iron range in
northern Minnesota. Polish, Germans, Finns, Italians and
mostly Ukrainian peoples settled here. The Italians brought
this wonderful recipe for porketta. You will never smell or
eat anything better then pork butt or shoulder fixed this
way. You can buy it already made up in the supermarkets
there, but down here where I live I have to do it myself. It
isn't hard to do.
1 3 to 4 lb. boneless Pork Butt or Shoulder 1 tsp. crushed
Fennel Seed 2 tsp. dehydrated Onion Flakes, crushed
1/2 tsp. dried Rosemary, crushed
2/4 tsp. dried Oregano Leaves, crushed 1 tsp. Salt
3/2 tsp. Coarsely Ground Black Pepper 1 tsp. Garlic Powder 1
tsp. dry Barbecue Seasoning
Put all herbs and spices in a small coffee mill and grind
fine. If you have no coffee mill, put in plastic bag
remembering to push air out of it while closing
it. Lay on bread board and crush contents with smooth side
of meat mallet. Place crushed mixture in a small bowl.
Untie and unroll piece of meat until it is laying out flat
in front of you. Rub half the ground seasonings on all
surfaces of inside of meat and rub in good with fingers.
Turn meat over and repeat with remaining crushed seasonings.
Roll meat back up tightly jelly roll style and tie all along
piece of meat knotting along top seam where meat meets meat.
If theres any spice laying around, rub it on meat. Place in
1 gallon zipper bag and throw in fridge for 2 days. On the
third day, prepare barbecue to cook meat. Wrap meat in heavy
duty aluminum foil and seal tightly. Lay on grill and cook
from 1-1/4 hours to 2 hours. Use a thermometer to check for
doneness. When it reaches 160 degrees, meat is done. Anyway,
back to cooking meat. Turn meat every 15 minutes. When meat
reaches 120 degrees, remove foil and lay directly onto
grill. Finish cooking turning often to brown and crisp. Let
sit 15 minutes before slicing.
For oven roasting, lay roast on a rack in shallow roaster,
hopefully one with a lid or you can cover with foil. Place
in a preheated 325 degree oven with meat thermometer
inserted 1/2 way through thickest part of meat. Roast 1-3/4
hours to 2-1/4 hours. This is determined by how large a
piece of meat you are cooking. Again, when thermometer
registers 160 degrees, your meat is done, let sit 15 minutes
before serving.
This meat is best sliced as thin as possible and eaten on
hard rolls that have been split open, buttered and toasted
under broiler or on barbecue. Spread or squirt on some brown
spicy mustard and yum yum.
BonApetite PattyG from Mo.
Footnote: Don't pay a big price for a rolled pork roast,
just ask the butcher to debone it for you. When you get it
home, take a very, very sharp knife, like a big butcher
knife. Starting about 1/3rd of the way down cut meat from
one side toward the other side, stop with in an inch from
reaching it, cut downward with knife about 1 to 1-1/2
inches, make a sharp turn with knife and cut meat back
toward the other side of meat, stopping within an inch of
outside edge. Gently open meat up and make it lay flat. It's
easy and will save you money.
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