"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Porketta Roast Recipe

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This recipe for Porketta Roast, by , is from Cooking Green, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Lampereur
Added: Saturday, February 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 T salt
1 T fennel seed
1 T anise seed
1 bay leaf, finely crumbled
1/2 T black pepper
1 T paprika
3/4 T onion powder
1/4 - 1/2 T crushed hot pepper flakes
2 1/2 - 3 lbs pork roast
2 T olive oil
6-8 cloves garlic, chopped

Directions:
Directions:
Combine first four ingredients and coarsely crush with a mortar and pestle (coffee cup and saucer also works), 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 temperature for 1 hour or up to 12 hours in the refrigerator.

Heat oven to 450F.

Place pork, fat side up, in a roasting pan. Top with any loose seasonings in the plastic bag. Roast, uncovered, for 10 minutes.

Reduce temperature to 300F and continue roasting (covered) until internal temperature reaches 155F- about 1 - 1 1/2 hours.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1/2 hour (+1 1/2 hrs cooking time)
Personal Notes:
Personal Notes:
Excellent with roasted potatoes, carrots, and onions. Sometimes, I also like to extend the cooking time to 2-3 hours and cook at a lower temperature- like 250F- to have a roast so tender and juicy you can pull it apart with a fork.

 

 

 

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