Porketta Roast
This Porketta Roast is seasoned with a savory blend of fennel, rosemary, garlic, and spices before being slow roasted until it's fall-apart tender. Whether you serve it with potatoes for Sunday dinner or pile it onto a crusty roll for sandwiches, this flavorful pork roast is always a crowd-pleaser.
Ingredients
- 4 # boneless pork butt
- 1 tbsp. Kosher salt
- 2 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. fennel seeds
- 1 tsp. dried rosemary
- 1 onion quartered
Instructions
- Preheat oven to 325 degrees.
- Pulse the herbs and spices in a spice grinder or food processor a few times to lightly crush the fennel seeds and rosemary. No grinder? Place the spices in a zip-top bag and gently crush them with a rolling pin, or use a mortar and pestle. Rub the spice mixture over the entire pork butt.1 tbsp. Kosher salt, 2 tsp. black pepper, 1 tsp. onion powder, 1 tsp. garlic powder, 2 tsp. fennel seeds, 1 tsp. dried rosemary, 4 # boneless pork butt
- Place the quartered onion in the bottom of a Dutch oven or roasting pan, then set the seasoned pork butt on top. Cover and roast for 2½–3 hours, or until the pork reaches an internal temperature of about 200°F and is fork-tender. Remove the lid during the final 20 minutes of cooking to crisp the outside.1 onion
- Remove porketta from the oven and allow to rest 10 minutes before shredding.
Notes
- Use a pork butt. Its fat marbling keeps the meat juicy and tender.
- Don't skip the fennel. It's the signature flavor that makes porketta unique.
- Cook low and slow. The roast is ready when it's fork-tender and shreds easily. Should reach an internal temperature of about 200 degrees.
- Rest before shredding. Let the roast rest for 10–15 minutes to keep the juices in the meat.
- Shred with the juices. Toss the shredded pork with the pan juices for the best flavor and moisture.
