Porketta ????? Anyone

grege345

If you have ever heard of it have you ever recreated it on the egg? I know @Tjcoley‌ knows what I'm talkin about

Gogogordy

I have had it...its been years and it's been unobtanium since.... First had it in Italy, and years ago Fred Meyer in Lacey Wa sold a near perfectly seasoned porketta.

Tjcoley

I do know what you mean.  We usually buy ours pre seasoned from an old polish butcher where we get out kielbasi (when not making it and smoking it on the Egg).  I made it once using a pretty simple recipe from a cookbook we put together at work made up of everyone's favorite recipes. Turned out pretty good:

3-4 pound boneless pork roast
6 cloves garlic
1/2 cup fresh ground pepper
1/3 cup olive oil
1/2 cup white wine

Make slits in pork and insert the garlic at different places.
Roll pork in ground pepper
Wrap and refrigerate overnight
Place in covered roasting pan (DO) with wine and oil
Cook at 375 for 2 - 2/12 hours
Let cool slightly
Shred and serve, with horseradish
Meat will be spicy

grege345

Thanks. I'm doin it. Had some at la festa Italiana today in Scranton and it was the best I've ever had

Tjcoley

The place I buy my preseasoned porketta and kielbasi is in Wilkes Barre - have been getting it there for almost 50 years. Dyslewski's (Lenny's) Market, in the Parsons section.

grege345

Ill check it out this week. We get our kielbasa in Ashley.

Tjcoley

64 Kado Street, Wilkes Barre Be sure to get some Kielbasi sticks - great for snacking, and some grillers -Brat sized kielbasi.

Gogogordy

Thanks for the recipe TJ....will try.

jlsm

You guys talking about porchetta? Perfect party food. This is written for the oven but translates to the egg. Porchetta (Italian roast pork) Serves 10 generously without rolls Time: 5 to 6 hours plus extra to cool and pull This is best made one day and served the next. 6 to 8 pound pork butt FOR THE PORK: ½ cup lightly packed rosemary leaves ½ cup lightly packed sage leaves cup olive oil 3 tbsp. fennel seeds, lightly crushed optional) 2 ½ tbsp. coarsely ground black pepper 1 tbsp. crushed red chile flakes 14 cloves garlic Process all the ingredients except the butt into a paste. Make 1-inch deep slits all over the roast and stuff the herbs into them. Rub remaining paste on outside. Bake in 400 degrees for an hour. Flip roast. Bake another hour. 1 large onion 2 stalks celery To the roasting pan, add two inches of water, one onion chunked and two celery stalks chunked. Cover tightly with foil. Turn oven down to 350 and cook 3 to 4 more hours. It’s done when you can stick a fork into it and it’s so tender it chunks. Remove roast from the pan, and skim oil from drippings. Let roast cool until you handle it. “Pull it,” dividing into chunks somewhat bite size or a little larger. Put in a serving pan or back in the foil pan. Moisten with reserved drippings, making sure you get the black pepper in there. Refrigerate if serving the next day. Cover with foil and reheat at 350 for 40 minutes.

Tjcoley

Forgot about this one, which makes a great Italian Pork sandwich, from Tony Luke's in Philly.  I've done it on the Egg.

http://lisciosbakery.com/recipes/featured-recipe-of-the-week-tony-lukes-italian-roast-pork-sandwich/

Sammi

Love Porketta, local Italian butcher shop has been making them for years. They're starting to get more popular so the price has also been increasing. Rolled and tied after seasoning with at nice piece of skin to add some goodness.