Porketta Seasoning Rub
The herbs & spices used to season the Porketta Roast are fairly simple, but they really pack on the flavor! The one distinguishing spice used that sets this roast apart from other pork roasts is the use of fennel seeds. Along with the salt, pepper, rosemary and onion & garlic powder, this roast has some amazing flavor!
To start, combine all the herbs & spice in a food processor and pulse a few times. This is done to break up some of the fennel seeds and rosemary to create a nice spice rub for the pork butt. Warning: this spice rub will make your mouth water!
How To Make Porketta Roast
This Porketta Roast is so easy to put together. Once you have made your spice mixture, rub it all over a 4 pound pork butt.
Did You Know? - a pork butt is often referred to as a "Boston Butt" and actually comes from the upper part of the pork shoulder. It should have a good amount of fat marbling and is best cooked low & slow to become tender.
Place the seasoned pork butt in the bottom of a Dutch oven or roasting pan. Place a quartered onion around the roast and place is a 325 degree oven. Roast the Porketta for 2 ½-3 hours until the internal temperature has reached at least 145 degrees and the meat is starting to fall apart.
When cooked low & slow, the Porketta Roast should take no more than 2 forks to shred it. After shredding, I like to place the meat back in the pan juices and keep warm for serving.
How To Serve It
There are a couple ways I like to serve this Porketta Roast. The first is simply as a pulled pork sandwich on a nice, crusty roll. No need for BBQ sauce, but I have seen people use some mustard on their Porketta sandwiches. This makes it a great recipe for potlucks or entertaining!
Another way to prepare and serve a Porketta Roast is to cook it alongside some potatoes and onions to create more of a pork roast meal. Before putting the Porketta in the oven, cut some potatoes and carrots into chunks and place around the roast. The potatoes and carrots cook in the yummy juices and become nice and tender. I love this version because it's a one pan meal with your meat, starch and veggie all together under one roof (or pan)!
Can It Be Made in A Slow Cooker?
Since low and slow is key to a fork-tender Porketta Roast, you can absolutely cook it in your slow cooker instead of the oven. Prepare the roast how you would for the oven version and place in your slow cooker and cook 7-8 hours on low. Adding potatoes and carrots will also work for the slow cooker version!
Can It Be Frozen?
Any leftover Porketta Roast will freeze nicely to be used for another time. Be sure to cool it completely and place in a freezer bag, making sure to get as much air out as you can before closing. I love having some in my freezer for a quick lunch or dinner!
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- 1 tablespoon salt
- 2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoon fennel seeds
- 1 teaspoon dried rosemary
- 4 # boneless pork butt
- 1 onion quartered
- Preheat oven to 325 degrees.
- Place all herbs & spices in a food processor and pulse to break up fennel seeds & rosemary. Rub the spice mixture over the entire pork butt.
- Place pork in a Dutch oven or roasting pan along with quartered onion. Cover and roast 2 ½-3 hours until pork is done and fork tender.
- Remove porketta from the oven and allow to rest 10 minutes before shredding.