Growing up in Old Forge had its perks-the amazing and famous Old Forge Pizza was one, but the other tradition is Old Forge style porketta, one of my favorites. When I was growing up, every Old Forge celebration-graduation parties, weddings and other important gatherings included it on the menu. Both Augustine and Liberty bakeries sold them, cooked to tender perfection in their bread ovens. When I want something special, I make this!
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.
Cooking Directions:
Coat a 3-5 lb. pork roast and bake at 350 degrees for 2-5 hours until the roast reaches 165 degrees internal temperature
Cool. Slice thin for sandwiches and serve on crusty rolls. You can serve plain or with a slather of pesto or mayo and mild banana peppers or roasted peppers. If you are serving hot as part of a meal, strain the drippings and mix with a roux to make a gravy.
