PORKETTA ROAST

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Porketta Roast image

This is from the Seasonal Cabin cookbook. I haven't tried this recipe although I intend to. it is being posted in responce to a request.

Provided by Miss Erin C.

Categories     Pork

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon kosher salt
1 tablespoon fennel seed
1 tablespoon anise seed
1 bay leaf, finely crumbled
1 tablespoon coarsely ground black pepper
1 tablespoon paprika
3/4 tablespoon onion powder
1/4-1/2 tablespoon crushed hot pepper flakes
2 1/2-3 lbs pork roast
2 tablespoons olive oil
6 -8 cloves garlic, chopped

Steps:

  • Combine first 4 ingredients and coaresly crush with a mortar and pestle, combine with remaining seasoning ingredients.
  • Rub pork roast all over with olive oil, place in a large plastic storage bag.
  • Combine seasoning mix with garlic.
  • Sprinkle over roast, rub into roast with fingers.
  • Let the roast stand at room temp 1 hour or up to 12 hours in the refrigerator.
  • Heat oven to 450F degrees.
  • Place pork, fat-side up in a roasting pan.
  • Top with any loose seasonings in the plastic bag.
  • Roast uncovered for 10 minutes.
  • Reduce temp to 300F and continue roasting until internal temp reaches 155F about 1 to 1-1/2 hours.
  • When done, remove from oven and tent loosely with foil.
  • Let stand 15 minutes before carving.

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