Frank's Recipes! Porketta Roast

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Porketta Roast

4 lb boneless pork shoulder roast

FILLING
1/3 c italian herb seasoning blend; (*)--NO SALT ADDED!!!
1/4 c hot pepper flakes
1/2 c parsley fresh; (use less if dried)
2 teaspoon granular garlic
2 teaspoon fennel seed.
1 1/2 teaspoon paprika
1 1/2 teaspoon salt
dillweed dried; optional

CRUST
1 teaspoon granular garlic
1 teaspoon salt
1/8 c hot pepper flakes; to double amount
1/8 c italian seasoning blend

Ok, here's the recipe for my porketta roast. Since I generally just sprinkle stuff on until it *looks* about right. The quantities shown are *about right*; add or subtract from the amount indicated as you like.

Porketta is a tradition of northern Minnesota Italians on the Iron Range; and everyone up there has a secret recipe... it's highly seasoned, rolled pork shoulder roast.

Prepare a 3-4 pound boneless pork shoulder roast(#) as for a rolled roast. Trim out large pockets of fat but not all the fat on the inside of the roll and leave a thin layer of fat on the outside of the roll.

Filling:
Sprinkle the inside the roll with the filling (use more or less of each ingredient)

Roll the roast and secure with cotton string.

Crust:
If dry, moisten the outside of the roll with water then sprinkle with the crust ingredients (more or less as needed to coat and to taste).

Bake at 325 degrees until internal temperature is 170-180 degrees.

Let stand about 15 minutes then remove the string. Slice. Serve hot or cold, mustard optional.

(#) Using a leaner cut of pork will NOT produce the same flavor and will be dry. A rolled turkey breast roast will be great if prepared with raw bacon inside and outside the roll. Roasted turkey drumsticks are good with this seasoning combination, no fat added but leave the skin on.

(*) Store-bought italian herb seasoning is fine. If it has sage in it, use it IF sage is at the bottom of the list of ingredients. I buy herbs in bulk at co-ops and mix my own blends.

My basic italian seasoning is:

1 cup dried oregano leaves
1/2 cup each dried marjoram and thyme leaves
1/4 cup each rosemary and savory leaves
1/4 cup fennel seed