Porketta
Author: Alice Seuffert
Serves: 6
- 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
- Butterfly Pork Roast by making a vertical slice and then slicing on the left and the right bottom sides to open up roast.
- In a bowl combine salt, paprika, onion powder, Italian seasoning and sugar.
- Rub on all sides of the pork.
- Stuff pork with chopped garlic, fennel greens and fennel bulb. Then tuck up roast and tie with kitchen twine.
- In a large pan heat vegetable oil,
- Brown meat for two minutes on each side.
- Line bottom of Crock Pot with potatoes and chicken broth. Place roast on top.
- Cook on low for 8 hours.
- Salt with remaining 1 tsp of salt after cooking
Recipe by Dining with Alice at https://diningwithalice.com/comfort-foods/porketta/
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