Cody Casey
Porchetta is a traditional Italian dish that typically involves deboning a whole baby pig, stuffing it with herbs, rolling it, and roasting or grilling it. However, it is also possible to make a delicious porchetta in a crock pot. This method is ideal for those who don't have the time or equipment to roast a whole pig but still want to enjoy the tender, juicy, and flavourful meat of a traditional porchetta. By using a crock pot, you can slow-cook the pork, allowing the herbs and spices to infuse the meat with their aromatic flavours.
Characteristics and Values Table for Cooking Porchetta in a Crock Pot
| Characteristics | Values |
|---|---|
| Ingredients | Pork, garlic, rosemary, parsley, salt, lemon pepper, oregano, fennel seed, onion powder, red pepper flakes, olive oil, canola oil, white wine, chicken broth |
| Crockpot Cook Time | 3-4 hours on high or 8 hours on low |
| Preparation | Cut slits in the pork and stuff with an herb rub; sear the pork in a pan before placing in the crockpot |
| Serving Suggestions | Serve shredded with juices on hard rolls with melted provolone cheese and onions |
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What You'll Learn
Preparing the pork
Firstly, select the right cut of pork. A pork shoulder or pork butt is ideal, and it can be either boneless or bone-in. If you opt for a bone-in roast, you will need to make some cuts to open up the meat and create crevices for the seasonings. Cut down the middle of the roast, being careful not to cut through, then make similar cuts on the bottom right and left to open it up further.
Once you have the right cut, it's time to prepare the herb rub. In a small food processor, combine oregano, fennel seeds, onion powder, red pepper flakes, and olive oil. Process until a paste forms, adding a small amount of water if it seems too dry. You can also add other ingredients like garlic, rosemary, parsley, salt, and lemon pepper to taste.
Now it's time to apply the herb rub to the pork. Cut 1-inch slits all over the pork and stuff the slits with the herb rub. Make sure to get the seasonings into the crevices of the meat. Then, rub the remaining herb paste all over the exterior of the pork.
Before placing the pork in the crock pot, it is best to sear it in a pan first. Heat some canola oil in a large sauté pan over medium heat. Add the pork and brown it on all sides. This step adds flavour and helps to retain moisture during the slow cooking process.
After searing, place the pork in the crock pot and pour in some chicken broth and white wine. You can also add potatoes to the crock pot, which will soak up the delicious flavours and make a tasty side dish. Cover the crock pot and cook on high for 3-4 hours, or until the meat is tender. Alternatively, you can cook it on low for 8 hours, resulting in an equally delicious outcome.
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Making the herb rub
To make the herb rub, you will need: garlic cloves, fresh rosemary, Italian parsley, kosher salt, lemon pepper, dried oregano, fennel seeds, onion powder, red pepper flakes, olive oil, and canola oil.
Firstly, peel and crush the garlic cloves. Then, finely chop the rosemary and parsley. You can use a food processor to do this, but be careful not to over-process; you want the herbs to be well-chopped, but not so much that they become a paste.
Next, mix the garlic and herbs with the salt, lemon pepper, oregano, fennel seeds, onion powder, and red pepper flakes. Add a good glug of olive oil and stir through until you have a thick paste. If the mixture seems too dry, add a little water.
Finally, rub the herb paste all over the pork. Make some small, deep incisions in the meat and push some of the paste into these crevices. Make sure the pork is well-coated and then leave to sit for a while before cooking, to allow the flavours to develop.
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Cooking the porchetta
First, rub the pork with a mixture of herbs and spices, such as fennel, oregano, onion powder, red pepper flakes, smoked paprika, garlic, and Italian seasoning. You can also add some olive oil to the rub to help it stick to the meat. Make a few slits in the pork and stuff the slits with the herb rub.
Then, heat some oil in a large pan over medium heat. Add the pork to the pan and brown it on all sides. Once browned, transfer the pork to the crock pot. If desired, deglaze the pan with some wine and chicken broth, and pour this mixture over the pork in the crock pot.
Cover the crock pot and cook on high for 3-4 hours, or until the pork is tender. Alternatively, you can cook it on low for 8 hours. If cooking on high, you can turn it to low and let it continue cooking for an additional hour after it becomes tender.
Once the pork is cooked, remove it from the crock pot and shred the meat. Spread the shredded meat and some of the juices onto a baking sheet lined with foil. Broil until the meat is browned, then mix it up and repeat until most of the meat is browned.
Finally, serve the porchetta on hard rolls with melted provolone cheese, or simply enjoy it straight from the cutting board!
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Shredding the meat
Once your porchetta has been slow-cooking for 8 hours on low, it's time to shred the meat. Remove the pork from the crockpot and place it on a chopping board. Using two forks, start pulling the meat apart, shredding it into small pieces. You can also use your hands if you prefer, just be careful as the meat will be hot.
The meat should be tender and easy to pull apart. If you find it's still tough, put it back in the crockpot and cook it for a little longer. Once you have shredded all the meat, spread it out on a baking sheet lined with foil. Drizzle some of the juices from the crockpot over the shredded meat.
Place the baking sheet under a broiler until the meat starts to brown. You can also use your oven's grill function for this step. Keep an eye on it to avoid burning. Once the meat is browned, remove it from the oven and mix it up, ensuring all the pieces get a chance to brown. Repeat this process until most of the meat is browned and crispy.
Now your shredded porchetta is ready to serve! It goes well with hard rolls and melted provolone cheese, or simply enjoy it as it is.
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Serving suggestions
Porchetta cooked in a crock pot can be served in a variety of ways. One popular option is to serve it as a sandwich or on a roll. The meat can be pulled or shredded and stuffed into warmed and buttered Italian ciabatta rolls or crusty rolls with melted provolone cheese. You can also serve the meat with the juices on the side as a dipping sauce.
Another option is to serve the porchetta with potatoes. You can place the potatoes at the bottom of the crock pot and cook them with the meat, or serve them as a side dish.
Additionally, you can serve porchetta with a variety of vegetables, such as broccoli rabe or celery. It can also be served with a salad or other side dishes of your choice.
Finally, porchetta can be enjoyed as part of a larger meal or as a sandwich the next day. It can also be served as an appetizer or a main course, depending on the portion size and the preferences of the guests.
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Frequently asked questions
You will need a pork roast, preferably with a bone, garlic, dried herbs, fennel seeds, olive oil, chicken broth, and salt to taste.
First, make a few slits in the pork and stuff them with herbs. Then, rub the pork with garlic, herbs, salt, and olive oil. Next, sear the pork in a pan before transferring it to the crock pot. Finally, add chicken broth to the crock pot and cook on high for 3-4 hours or low for 8 hours.
You can serve porchetta as a roast or use the shredded meat for sandwiches. If serving as a roast, consider lining the bottom of the crock pot with potatoes and cooking the meat on top.
