Porketta
Author: 
Serves: 6
 
Ingredients
  • 3-4 lb Pork Butt/Shoulder
  • ½ TB Salt, plus 1 tsp for after cooking
  • 2 TB Smoked Paprika
  • 2 TB Onion Powder
  • 2 TB Italian Seasoning
  • 1 TB Sugar
  • 12 Peeled Garlic Cloves (various sizes, chopped)
  • ⅓ cup Fresh Fennel greens (chopped)
  • 2 TB Fresh Fennel Bulb (chopped)
  • ¼ Vegetable Oil
  • Mixed Potatoes
  • 1 cup Chicken Broth
Instructions
  1. Butterfly Pork Roast by making a vertical slice and then slicing on the left and the right bottom sides to open up roast.
  2. In a bowl combine salt, paprika, onion powder, Italian seasoning and sugar.
  3. Rub on all sides of the pork.
  4. Stuff pork with chopped garlic, fennel greens and fennel bulb. Then tuck up roast and tie with kitchen twine.
  5. In a large pan heat vegetable oil,
  6. Brown meat for two minutes on each side.
  7. Line bottom of Crock Pot with potatoes and chicken broth. Place roast on top.
  8. Cook on low for 8 hours.
  9. Salt with remaining 1 tsp of salt after cooking
Recipe by Dining with Alice at https://diningwithalice.com/comfort-foods/porketta/