Sunday, October 4, 2009

Italian Porketta

When I was growing up in Old Forge, PA, everybody served porketta for every major holiday, wedding, graduation, and any other special occasion. Though it is good hot, the best way to serve is cold, thinly slided, and on Italian hard rolls!

Mix dry rub:

4 tbs. fennel seed
2 tbs. dill seed
2 tbs. celery flakes
3 tsp. salt
4 tsp. dry basil
2 tsp. garlic powder
4 tsp. dry parsley
4 tsp. dry oregano
2 tsp. onion powder
1 tsp. black pepper

Store in airtight jar.Coat a 3-5 lb. pork roast and bake at 350 degrees for 2-5 hours. Cool. Slice thin.

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