Cody Casey
Porketta is a popular dish in Minnesota, and for good reason—it's a delicious, tender, and juicy Italian-style pork roast packed with flavour. While traditional porketta involves deboning and roasting a whole baby pig, this crock pot recipe is a simpler, slow-cooked version that's just as mouth-watering. With a few simple ingredients and some time in the crock pot, you can create a family favourite that's perfect for sandwiches or enjoyed as a roast with your favourite sides. So, get ready to impress your family and friends with this mouth-watering crock pot porketta!
How to cook porketta in a crock pot
| Characteristics | Values |
|---|---|
| Meat | Pork shoulder or butt, also called pork roast |
| Cut | Bone-in or boneless |
| Seasoning | Salt, smoked paprika, onion powder, Italian seasoning, sugar, fennel seeds, oregano, rosemary, sage, garlic, pepper |
| Other ingredients | Potatoes, chicken broth, wine, water |
| Cooking time | 6-10 hours on low heat, 4 hours on high heat |
| Cooking temperature | Not specified, but the meat should be browned |
| Cooking method | Place meat on a bed of vegetables and chicken broth, set crock pot to low or high |
| Serving suggestions | Sandwiches, tacos, burritos, enchiladas, quesadillas, rice, grilled veggies, nachos |
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What You'll Learn
Prepping the pork
To prep the pork for your crock pot porketta, start by selecting a pork roast, also known as a pork butt or shoulder. You can choose a boneless roast or one with the bone-in, whichever you prefer.
Next, you'll want to butterfly the pork to create more surface area for the seasonings and to allow the heat to penetrate the meat more evenly during cooking. To do this, make a vertical slice down the middle of the roast, being careful not to cut all the way through. Then, make another cut on the bottom right of the roast, peeling back the meat and opening it up. Finally, make a similar cut on the bottom left side. The result should be a flattened piece of meat that can be more easily stuffed and rolled.
Now it's time to prepare the herb rub. In a small bowl, mix together dried herbs such as oregano, parsley, rosemary, sage, fennel seeds, garlic, salt, and pepper. You can also add other dried spices like onion powder, Italian seasoning, and a pinch of sugar to taste. Process or mix the ingredients until they form a smooth paste.
Once your herb paste is ready, it's time to rub it all over the pork. Generously spread the paste on all sides of the meat, making sure to get it into the crevices created by your butterflying cuts. Don't be shy with the rub—porketta is known for its heavy seasoning!
After the pork is nicely coated, it's time to stuff it. Finely chop some fresh garlic and fennel greens and bulb, and stuff this mixture into the centre of the butterflied pork. You can also add other fresh herbs like rosemary or sage if you like. Once stuffed, carefully roll the pork back up and tie it securely with kitchen twine.
At this point, you have a few options. You can choose to sear the outside of the roast first to lock in the juices and create a delicious crust. Simply heat some oil in a pan and brown the meat for about 2 minutes on each side. Alternatively, you can wrap the pork in foil and let it rest for at least 4 hours or even overnight in the refrigerator to allow the flavours to truly penetrate the meat. This step is key to a tasty porketta!
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Making the rub
To make the rub for your porketta, you'll need a mix of herbs and spices. The exact ingredients and quantities you use are up to you and your personal preference, but here are some suggestions:
- Oregano
- Parsley
- Rosemary
- Sage
- Fennel seeds
- Garlic
- Salt
- Pepper
- Smoked paprika
- Onion powder
- Italian seasoning
- Sugar
You can also add other dried herbs and spices, such as celery flakes, dried parsley, garlic salt, or garlic olive oil.
Once you've gathered your ingredients, mix them together in a small food processor or by hand. Process or mix until you have a smooth paste, making sure to scrape down the sides of the bowl as you go.
If you have time, you can let the porketta meat marinate in the herb paste for a few hours or even overnight. This will help to infuse the meat with flavour and keep it moist during cooking.
When you're ready to cook, butterfly the porketta by making a vertical slice down the middle and then slicing open the bottom sides to create a large, flat piece of meat. This will help the rub to coat the meat more evenly and allow you to stuff it with fresh garlic and fennel.
Finally, rub the herb paste all over the porketta, making sure to get into all the crevices and cracks. You can use your hands or a spoon to do this, but make sure the meat is completely coated.
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Cooking the pork
To cook porketta in a crock pot, start by butterflying a pork roast, or pork butt/shoulder, and making a vertical slice down the middle. Then, make cuts on the bottom right and left to open up the roast. In a bowl, combine salt, paprika, onion powder, Italian seasoning, sugar, and dried herbs like parsley, garlic, and oregano. You can also add fennel greens, fennel bulb, and garlic cloves to the mix. Rub the herb paste on all sides of the pork, making sure to get it inside the crevices.
Next, brown the meat for two minutes on each side in a pan. You can also sear the roast first to brown the outside and keep the juices in the pork. Line the bottom of the crock pot with potatoes, parsnips, sweet potatoes, and/or chicken broth. Place the roast on top and cook on low for 8-10 hours or until the meat is tender and pulls apart easily. If you're short on time, you can cook it on high for 6-7 hours.
Once the pork is cooked, remove it from the crock pot and shred the meat with two forks. Remove any large pieces of fat and save some of the juices to spoon over the pork when serving. You can also slice the pork and put it back into the crock pot with the juices. Serve the porketta with the vegetables and juices from the crock pot, or use it to make sandwiches, nachos, or tacos.
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Shredding the pork
If you prefer a more uniform texture, you can use a knife to cut the pork into slices. Cut the pork across the grain to ensure tenderness. You can also remove any large pieces of fat at this stage to improve the overall texture of the dish.
Once the pork is shredded, you can return it to the crock pot with the juices to keep it moist and warm. Alternatively, spread the shredded meat and some of the juices on a baking sheet lined with foil and broil until browned. Repeat this process until most of the meat is browned.
The shredded pork can be served in a variety of ways. It can be used as a filling for tacos, burritos, enchiladas, or quesadillas. It can also be served on hard rolls with melted cheese, or simply enjoyed as is. The versatility of shredded pork allows for a range of delicious dishes.
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Serving suggestions
Porketta is a versatile dish that can be served in a variety of ways. Here are some serving suggestions for this delicious crockpot meal:
Sandwiches
Porketta sandwiches are a popular choice, especially on crusty rolls or Italian bread. You can add condiments like creamy mayonnaise, Miracle Whip, mustard, or horseradish sauce. For an extra crunch, try adding pickled onions or spinach salad on the side.
Sides
Porketta pairs well with a variety of sides, including potatoes, carrots, grilled vegetables, rice, and salads. You can also serve it with simple green beans, broccoli, or long-grain rice.
Leftovers
If you have any leftovers, they can be stored in an airtight container in the refrigerator or freezer. Reheat and enjoy as a sandwich or with your favourite sides.
Gravy
Don't forget about the drippings! You can use the juices from the crockpot to make a rich gravy to pour over your porketta or as a side sauce.
Presentation
When serving, consider drizzling the juices over the roast for extra flavour and presentation. You can also sprinkle some fresh herbs on top for added colour and aroma.
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Frequently asked questions
Porketta is an Italian seasoned pork roast. It is typically made by deboning a whole baby pig, stuffing it with herbs, rolling it, and roasting or grilling it.
You will need a pork roast, also referred to as a pork butt or shoulder. You will also need various herbs and spices, such as fennel, garlic, Italian seasoning, paprika, salt, and pepper. Some recipes also call for wine, broth, and potatoes.
You should butterfly the pork roast by making a vertical slice down the middle and then slicing on the left and right bottom sides to open up the roast. You can then rub the herb and spice mixture all over the pork.
You can cook Porketta on high heat for 4-7 hours or on low heat for 8-10 hours. The meat should be tender and easily pull apart with a fork when it is done.
Porketta can be served with grilled vegetables, rice, potatoes, or bread. It can also be used as a filling for sandwiches, tacos, burritos, or quesadillas.
