PORKETTA ROAST
A spicy, tasty and extremely moist boneless pork roast. This recipe uses a dry rub combination that you rub on the meat before you roast it. The rub includes dill seed, fennel seed, oregano, lemon pepper, garlic and onion powder.
Provided by Dee
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h45m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, combine the dill seed, fennel seed, oregano, lemon pepper, onion powder and garlic powder. Mix well and apply to the roast. Place roast in a 10x15 inch roasting pan.
- Bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 398.8 calories, Carbohydrate 1.8 g, Cholesterol 130.1 mg, Fat 24.4 g, Fiber 0.9 g, Protein 40.7 g, SaturatedFat 8.8 g, Sodium 174.7 mg, Sugar 0.1 g
PORCHETTA PORK ROAST
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don't need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It's worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 12h
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Score skin and fat all over pork, taking care not to cut down to the meat.
- In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
- Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
- Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 11 grams, Sodium 777 milligrams, Sugar 0 grams, TransFat 0 grams
ROASTED PORCHETTA
Provided by Food Network
Categories main-dish
Time 4h30m
Yield ten 7-ounce servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Using a sharp knife, slice open the butt, following the fat cap, until you are able to roll it flat.
- Make a paste with the olive oil, garlic, fresh herbs, fennel seeds and zest. Take half of the salt and sprinkle the exposed inside of the butt. Do the same with half of the black pepper. Pour the herb paste onto the butt. Spread evenly into the meat. Roll the meat up back onto itself creating a large pinwheel of pork and herbs. Secure the roast together using butchers twine. Sprinkle the outside of the roast with the remaining salt and pepper. Place the butt onto a roasting rack inside of a roasting pan.
- Place the butt into the oven and cook for 3 1/2 to 4 hours, or until the inside is 140 degrees F. Let cool and slice.
PORKETTA STYLE ROAST (CROCK POT)
This porketta roast is excellent served with grilled veggies or rice and will likely keep your whole family happy. It makes excellent sandwiches on italian bread with mayo and onions the next day too.
Provided by Pepper Monkey
Categories Very Low Carbs
Time 10h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place pork in slow cooker.
- I use a 6 quart for this.
- Mix remaining ingredients in a small bowl.
- Stab pork all over with a fork or knife.
- Then rub seasonings all over the pork.
- turn slow cooker on low and cook for 8-10 hours.
PORKETTA ROAST
This is from the Seasonal Cabin cookbook. I haven't tried this recipe although I intend to. it is being posted in responce to a request.
Provided by Miss Erin C.
Categories Pork
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 4 ingredients and coaresly crush with a mortar and pestle, combine with remaining seasoning ingredients.
- Rub pork roast all over with olive oil, place in a large plastic storage bag.
- Combine seasoning mix with garlic.
- Sprinkle over roast, rub into roast with fingers.
- Let the roast stand at room temp 1 hour or up to 12 hours in the refrigerator.
- Heat oven to 450F degrees.
- Place pork, fat-side up in a roasting pan.
- Top with any loose seasonings in the plastic bag.
- Roast uncovered for 10 minutes.
- Reduce temp to 300F and continue roasting until internal temp reaches 155F about 1 to 1-1/2 hours.
- When done, remove from oven and tent loosely with foil.
- Let stand 15 minutes before carving.
PORKETTA
Provided by Food Network
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat an oven to 325 degrees F.
- Cut the roast in half lengthwise and open it like a book. Combine the salt, pepper, garlic, parsley, fennel seeds and olive oil in a small bowl. Rub the seasoning mixture all over the pork, pressing the fennel seeds and garlic into the meat. Spread the chopped fennel bulb over the meat, the fold the meat back together and tie it with a string.
- Place the meat in a roasting pan, cover and bake for 2 1/2 to 3 1/2 hours. Toward the last 40-50 minutes of cooking, scatter the potatoes, carrots, parsnips, and onions in the roasting pan around the meat, and continue to cook until pork is cooked through and falls apart when touched with a fork. Stir the vegetables now and then so they brown evenly.
- Allow meat to sit for 5 minutes on a cutting board. To serve, pull the pork apart (instead of slicing), and serve with the roasted vegetables. Garnish with feathery fennel tops.
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