Italian Porketta Roast
July 3, 2017
In Italy, Porketta is served as a main dish, as a sandwich with broccoli rabe and provolone cheese, or as a topping for pizza. Here is our take on this delicious dish!
1Preheat oven to 350 degrees
2Butterfly the pork by cutting it in half lengthwise – leaving a 1 inch hinge
3Repeat the cutting process on each half, leaving hinges on each side
4Combine the remaining ingredients, mix thoroughly and rub into butterflied
5Roll the pork together and tie it with kitchen string at 3/4 inch intervals
6Season the outer portion of the roast with additional salt and pepper to taste
7Place the roast on a roasting rack with a meat thermometer in the thickest part of the roast
8Cook for 1.5 hours at 350 degrees – then flip and cook for an additional hour. Total cooking time should be approximately 2.5 to 3 hours or until the internal temperature of thermometer reads 145 degrees
9Remove from the oven and allow the roast to rest for 15 minutes before slicing and serving
Note: Traditionally, a pork butt is used for porketta. However, pork loin can be substituted if leaner pork is preferred.
Note: The sliced pork can be served hot or cold. If used in a sandwich, spread the bread with Beaver Brand Cream Style Horseradish or Honey Mustard.