Porkette Sandwiches

Discussion in 'Pork' started by smokin' joe, Oct 26, 2007.

  1. I picked up a pork loin roast last night in hopes of making porkette this weekend if the rain stops. Does anyone have a special recipe for this wonderful italian seasoned specialty that they would be willing to share??

    Chances are if you are familiar with porkette..(spelled Porketta) you may also know a little something about spezzato. I am also looking for a nice recipe for this hearty veal dish. My grandmother used to make both around the holidays when I was a kid and the recipes have been lost in the shuffle. Any help, as always, is appreciated.

    Stay dry!!![​IMG]
  2. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    I have not tried the recipe but here is one:


    1 (6-pound) boneless pork butt roast
    2 teaspoons salt
    2 tablespoons freshly ground black pepper
    12 cloves garlic, chopped
    1 cup chopped fresh parsley
    1/2 cup fennel seeds
    1/4 cup olive oil
    1 fennel bulb, finely chopped, feather tops saved for garnish
    8 new potatoes, quartered
    4 carrots, peeled and cut into 2-inch pieces
    4 parsnips, peeled and cut into 2-inch pieces
    2 onions, cut into 2-inch chunksPreheat an oven to 325 degrees F. Cut the roast in half lengthwise and open it like a book. Combine the salt, pepper, garlic, parsley, fennel seeds and olive oil in a small bowl. Rub the seasoning mixture all over the pork, pressing the fennel seeds and garlic into the meat. Spread the chopped fennel bulb over the meat, the fold the meat back together and tie it with a string.
    Place the meat in a roasting pan, cover and bake for 2 1/2 to 3 1/2 hours. Toward the last 40-50 minutes of cooking, scatter the potatoes, carrots, parsnips, and onions in the roasting pan around the meat, and continue to cook until pork is cooked through and falls apart when touched with a fork. Stir the vegetables now and then so they brown evenly.
    Allow meat to sit for 5 minutes on a cutting board. To serve, pull the pork apart (instead of slicing), and serve with the roasted vegetables. Garnish with feathery fennel tops.
  3. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Here's one without the veggies, just for the meat to make sandwiches, came from Allrecipies.

    • 1 tablespoon dill seed
    • 1 tablespoon fennel seed
    • 1 teaspoon dried oregano
    • 1 teaspoon lemon pepper
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 4 pounds boneless pork roast
    1. Preheat oven to 325 degrees F (165 degrees C).
    2. In a small bowl, combine the dill seed, fennel seed, oregano, lemon pepper, onion powder and garlic powder. Mix well and apply to the roast. Place roast in a 10x15 inch roasting pan.
    3. Bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).

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