Porketta Roast Recipe

Boneless pork shoulder: The main protein for the dish, providing a rich and tender texture.

Olive oil: Used to help the spices adhere to the meat and to add a subtle richness.

Salt: Enhances the overall flavor of the roast.

Freshly ground black pepper: Adds a hint of heat and depth to the seasoning.

Crushed fennel seeds: Imparts a slightly sweet and licorice-like flavor, essential for the traditional taste of porketta.

Garlic powder: Provides a savory and aromatic element to the spice rub.

Onion powder: Adds a subtle sweetness and depth to the seasoning blend.

Paprika: Contributes a mild heat and vibrant color to the roast.

Dried oregano: Brings a slightly bitter and earthy flavor to the mix.

Dried thyme: Adds a fragrant and slightly minty note to the seasoning.

When preparing the pork shoulder, make sure to score the fat cap in a crosshatch pattern before applying the spice mixture. This allows the seasonings to penetrate deeper into the meat, enhancing the overall flavor. Additionally, using a meat thermometer to check the internal temperature ensures that the roast is cooked perfectly, avoiding overcooking and retaining its juiciness.

• boneless pork shoulder - Substitute with boneless beef chuck roast: Beef chuck roast has a similar marbling and texture, making it a good alternative for a rich and flavorful roast.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for roasting.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and a purer flavor, which can enhance the seasoning of the roast.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different taste that can add a unique twist.

• crushed fennel seeds - Substitute with anise seeds: Anise seeds have a similar licorice-like flavor, making them a good alternative for fennel seeds.

• garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor but a slightly coarser texture, which can provide a more robust garlic taste.

• onion powder - Substitute with granulated onion: Granulated onion offers a similar flavor with a bit more texture, enhancing the overall seasoning.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth of flavor that can enhance the richness of the roast.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a similar herbaceous flavor, making it a suitable alternative for oregano.

• dried thyme - Substitute with dried rosemary: Dried rosemary has a robust, pine-like flavor that complements the other herbs and spices in the recipe.

• Allow the porketta roast to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Wrap the porketta roast tightly in aluminum foil or plastic wrap. This will help maintain its moisture and flavor.

• Place the wrapped porketta roast in an airtight container or a resealable plastic bag. This extra layer of protection will keep it fresh for a longer period.

• Store the porketta roast in the refrigerator if you plan to consume it within 3-4 days. Make sure your refrigerator is set to 40°F (4°C) or below to ensure optimal freshness.

• For longer storage, freeze the porketta roast. It can be kept in the freezer for up to 3 months. Ensure your freezer is set to 0°F (-18°C) or lower.

• When ready to use, thaw the porketta roast in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.

• If you need to thaw it quickly, place the wrapped porketta roast in a bowl of cold water. Change the water every 30 minutes until thawed. Do not use warm or hot water as it can promote bacterial growth.

• Once thawed, reheat the porketta roast in the oven at 325°F (165°C) until it reaches an internal temperature of 165°F (74°C). This ensures that the meat is heated through and safe to eat.

• For a quicker reheating option, slice the porketta roast and reheat the slices in a skillet over medium heat. Add a splash of olive oil or broth to keep the meat moist.

• If you have leftover slices, store them in an airtight container in the refrigerator for up to 3 days. Reheat as needed, ensuring they reach an internal temperature of 165°F (74°C) before consuming.

• Oven Method: Preheat your oven to 325°F (165°C). Place the leftover porketta roast in an oven-safe dish, adding a splash of chicken broth or water to keep it moist. Cover the dish with aluminum foil and heat for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

• Stovetop Method: Slice the porketta roast into thin pieces. Heat a skillet over medium heat and add a bit of olive oil. Once hot, add the pork slices and cook for 3-5 minutes on each side, or until heated through. You can add a splash of broth or water to prevent drying out.

• Microwave Method: Place the porketta roast slices on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking and stirring halfway through. Continue heating in 1-minute intervals until the pork is thoroughly warmed.

• Sous Vide Method: Place the porketta roast in a vacuum-sealed bag or a ziplock bag using the water displacement method. Set your sous vide machine to 140°F (60°C) and immerse the bag in the water bath. Heat for about 1 hour, ensuring the pork reaches an even temperature throughout.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Slice the porketta roast and place the slices in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will give the pork a slightly crispy exterior.

• Oven: Used to roast the pork shoulder at a consistent temperature of 325°F (165°C).

• Small bowl: Used to mix together the olive oil, salt, black pepper, fennel seeds, garlic powder, onion powder, paprika, oregano, and thyme.

• Roasting pan: Holds the pork shoulder while it roasts in the oven.

• Meat thermometer: Measures the internal temperature of the pork to ensure it reaches 145°F (63°C).

• Knife: Used to slice the pork after it has rested.

• Cutting board: Provides a surface to slice the pork on after it has rested.

• Measuring spoons: Used to measure out the olive oil, salt, black pepper, fennel seeds, garlic powder, onion powder, paprika, oregano, and thyme.

• Tongs: Helps to handle the pork shoulder when placing it in the roasting pan and removing it from the oven.

• Aluminum foil: Can be used to tent the pork shoulder while it rests to keep it warm.

Prepare the spice mix ahead: Mix the olive oil and spices the night before to save time on the day of cooking.

Use a meat thermometer: This ensures the pork shoulder reaches the perfect internal temperature without constantly checking.

Preheat the oven early: Start preheating your oven while you prepare the pork to save time.

Slice immediately before serving: Letting the pork rest ensures it stays juicy and is easier to slice.