Iron Range Porketta ( seasoned pork roast) Recipe
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 This recipe for Iron Range Porketta ( seasoned pork roast) is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 - 3 pound boneless pork roast
1/2 cup chopped fresh parsely, divided (optional)
3 Tbsp paprika
1 Tbsp garlic powder
* I use fresh garlic and press it into the roast before the dry ingredients
2 Tbsp dried basil
2 Tbsp salt
1 Tbsp black pepper
1 Tbsp oregano
1 Tbsp cracked fennel seeds (groud up fennel)
1/2 Tbsp thyme
NOTE: Buy Bulk ingredients and make enough for several roasts.
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Directions: |
Directions:The best way is to cut the roast like a jelly roll.
Cut as thin as possible. (Don't spend too much time getting it thin. 1 inch is ok, and 1/2 inch would be nice but not neccessary.)
Make a mixture of all the above ingredients EXCEPT the fresh parsley.
Mix well and pat into the unrolled roast.
Roll the Roast up and tie with string. Put the parsley on the outside.
Cook at 325 for 1/2 hour per pound (3 pounds = 1 1/2 hours).
Shred or finely chop and serve on hard rolls with mustard. |
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Personal
Notes: |
Personal
Notes: Note: you can fill the buns with the meat, wrap in a paper towel and put in a plastic " bread type" bag and put in fridge so you can take them camping and fishing. Will stay fresh for several days that way. They are good hot and cold. Enjoy.
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