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Porkette
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Brief Description
A professional's porkette recipe
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Main Ingredient
Boneless pork
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Category: Pork
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Private
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Source:
Press Enterprise Edgar Creveling, Creveling's Corner Grocery in Nescopeck
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Tags:
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Notes:
Yield: 5 sandwiches per pound of cooked meat.
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Posted By: snsdambrosio
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Posted On: Jun 05, 2020
Number of Servings:
Ingredients:
- 5 pounds - Lean boneless pork or ham
- 3 1/2 ounces - Garlic salt (7 Tbsp)
- 1 ounces - Garlic powder (3 Tbsp)
- 1 ounces - Black pepper (3 Tbsp)
- 1/2 ounces - Dried oregano (4 Tbsp)
- 2 ounces - Fennel seed (8 Tbsp)
- 5 pounds - Lean boneless pork or ham
- 3 1/2 ounces - Garlic salt (7 Tbsp)
- 1 ounces - Garlic powder (3 Tbsp)
- 1 ounces - Black pepper (3 Tbsp)
- 1/2 ounces - Dried oregano (4 Tbsp)
- 2 ounces - Fennel seed (8 Tbsp)
Directions:
Crock Pot Method:
Cut meat open in middle to lay out flat. Then cut several shallow cuts on the inside. Sprinkle approximately 2 oz. (4-5 Tbsp) spice mixture onto the surface.
Fold meat together and tie several strands of butcher's twine until you again have a nice solid roast. Sprinkle entire outside with garlic salt and pepper.
Put into crock pot and add about 1/2 to 3/4 cup water. Cook for at least 10 hours, turning occasionally. Remove meat to a large plate. Remove strings and open met out to cool slightly. Shred fine and return to juice in pot to reheat.
Place desired amount on Italian torpedo roll. Top with green pickle relish or coleslaw and enjoy.
Oven Roasted Method:
Use 4 oz of spice mixture per 10 lbs of lean pork. Use 6 oz for whole fresh ham (approximately 15-17 lbs).
Remove skin and surface fat from fresh ham. Slice deep cuts about 1 inch apart through all the meaty area. Add spices generously deep into cuts. Tie pork tightly with several strands of butcher's twine to make solid roast. Sprinkle garlic salt and pepper on entire surface.
Place in large roaster. Add water to about halfway up sides of pan. Cover pan.
Roast in 325-degree oven for 6 hours. Turn off oven and let roast remain in oven for 2 to 3 hours more. Remove meat from broth and cut open to cool. Pour broth in container and place in refrigerator to cool so fat can be removed.
Shred pork fine by hand, removing bone and fat as you go. Add defatted broth to shredded meat and reheat.
Serve on hard roll garnished with green pickle relish or coleslaw
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