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Sunday Supper, Smoked Porketta

post #1 of 9
Thread Starter 
This is a really popular pork roast in these parts.
Italian in origin, a strong seasoning blend which ranges from fennel, pepper, garlic, salt. Some add dill as well.
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Butterfly a 7pm pork loin, season with porketta seasoning, added in Italian sweet sausage.
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Smoked the beast 4 hours, with hickory and walnut.

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Pasta, with Sunday gravy, onions and peppers, sausage stuffed porketta. A good day.
post #2 of 9

That looks Great! I grew up eating Porchetta filled with a Dill and Garlic stuffing. A Butcher Shop/Deli in my Mom's home town made it and sold it sliced thin as a cold cut. They went out of business several years ago. I miss that stuff...JJ

post #3 of 9

I LOVE PORKETTA!!  I grew up in western Illinois and never heard of it.  I went to school in Northern Minnesota and was introduced to it by a girl I went ot high school with in Illinois whose dad lived near were I went to school.  Ironic as all hell!  I have never seen it done this way though!  Most of the ones I have seen have just been a pork roast rubbed with a fennel garlic based seasoning.  I am so gonna have to try it this way though!  I would probably use hot italian sausage cause "I'm spicy!"  LOL  Looks amazing!  Good Job!

 

Bigfish

 

P.S. if anyone has a good porketta seasoning recipe PLEASE POST IT!!!

post #4 of 9

That is a good looking roast. I am waiting until it cools off here so I can do one in the pizza oven 

post #5 of 9
Quote:
Originally Posted by bigfish98 View Post

I LOVE PORKETTA!!  I grew up in western Illinois and never heard of it.  I went to school in Northern Minnesota and was introduced to it by a girl I went ot high school with in Illinois whose dad lived near were I went to school.  Ironic as all hell!  I have never seen it done this way though!  Most of the ones I have seen have just been a pork roast rubbed with a fennel garlic based seasoning.  

 

Bigfish

 

P.S. if anyone has a good porketta seasoning recipe PLEASE POST IT!!!

The "traditional" method on the Iron Range in Minnesota is to put the seasonings on a flat piece of pork and roll and tie it. Since this is where I got my experience with Porketta, I thought it was of Czech origin. Go figure.

Curly

post #6 of 9
Quote:
Originally Posted by pbjohnsen View Post

The "traditional" method on the Iron Range in Minnesota is to put the seasonings on a flat piece of pork and roll and tie it. Since this is where I got my experience with Porketta, I thought it was of Czech origin. Go figure.

Curly

I used to go to Lueken's and get mine!  I miss Bemidji.

 

Bigfish

post #7 of 9

Skullfish, That looks absolutely amazing... I have never heard of it before, but it is now on my top priority to do list.

 

Great pics, and thanks for your post.  Now i need to get a rag and get the drool of my key board.

post #8 of 9

Oh, man. Wanna overnight me some of that? drool.gif Nicely done.

post #9 of 9

That is one outstanding and yummy looking porketta! BF wants me to make one! Thanks for the great post and new idea.

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