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
1/4 tsp. dried Oregano Leaves, crushed
1 tsp. Salt
1/2 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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