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Porketta!

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BlueSmoke
BlueSmoke Posts: 1,678
edited November -1 in EggHead Forum
Thanks, Cola Cooker! We had your porketta last night, and it's definitely a keeper. It was so good, in fact, that we both had seconds. The mingling of flavors with the sweetness of the pork is fantastic.[p]Also on the menu were whipped yucca and green beans with yellow squash (drizzled with a little bacon grease). Great combination.[p]Note to Cola Cooker - somehow your original posting disappeared with the other photo contest entries. You really need to post the recipe to the recipe section.[p]Ken
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  • Wise One
    Wise One Posts: 2,645
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    BlueSmoke, if you will post or send me the recipe, I'll get it in the "submitted recipes" and make sure "Cola Cooker" gets credit.

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  • ColaCooker
    ColaCooker Posts: 60
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    BlueSmoke,
    Glad you liked it. Here are the recipe and my pictures again.[p]Start with a whole deboned and butterflied butt. Prepare the stuffing in a food processor by adding 1 cup each of fresh basil and flat leaf parsley, about ½ cup of fresh oregano, about 10 sprigs of fresh thyme that’s been picked and 1 stem of fresh rosemary that’s been picked, one can of anchovy filets including the oil, one cup of parmigiano reggiano and enough olive oil to make a paste in a food processor. Spread the mixture on the inside of the butt. Roll up the butt and tie it. Insert fresh bay leaves under the string. [p]Put the butt into a preheated cooker using indirect heat. I cook mine at 350 to an internal temperature of 160. Ken cooked his at 300 to an internal temperature of 140 and was happy with the results. [p]Here's a picture of the butt before it goes on the cooker.[p]porketta1.jpg [p]Here it is right after coming off the cooker.[p]porketta2.jpg [p]And here's what a slice looks like.[p]porketta3.jpg [p]Enjoy!
    Tony

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  • thirdeye
    thirdeye Posts: 7,428
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    Colacooker,
    Another one for the list!

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • yaB
    yaB Posts: 137
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    Colacooker,[p]Thanks for the recipe. My wife says it looks and sounds like some pork roasts she had at Portuguese Festas in CA when she was a kid. Thus it's been added to the list of things to try.[p]Have you ever cooked one of these to pulling temps? That's also on the list now...[p]Bob
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  • ColaCooker
    ColaCooker Posts: 60
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    yaB,
    I've never cooked it to pulling temp. We like to keep a roast-like texture so we can slice it. [p]It might be interesting to try this method for a "pulled pork" cook. I might try one next time I do a low and slow. Thanks for the idea.[p]Tony
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