Porketta Roast Recipe

Boneless pork shoulder: This is the main protein of the dish, known for its rich flavor and tenderness when slow-cooked.

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

Salt: Enhances the overall flavor of the dish.

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

Crushed fennel seeds: Imparts a slightly sweet, anise-like flavor that pairs well with pork.

Dried oregano: Brings a warm, aromatic quality to the seasoning blend.

Dried basil: Adds a hint of sweetness and a fresh, herbaceous note.

Minced garlic: Provides a robust, savory flavor that permeates the meat.

When preparing the pork shoulder for this porketta roast, make sure to score the fat cap in a crosshatch pattern. This allows the seasoning mixture to penetrate deeper into the meat, enhancing the flavor. Additionally, scoring helps the fat render more evenly during the roasting process, resulting in a crispier exterior.

• boneless pork shoulder - Substitute with boneless pork loin: Pork loin is leaner and cooks faster, making it a good alternative for a roast.

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

• salt - Substitute with kosher salt: Kosher salt has larger grains and can enhance the flavor similarly to table salt.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile without the black specks.

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

• dried oregano - Substitute with dried marjoram: Marjoram has a milder, sweeter flavor that can complement the dish similarly to oregano.

• dried basil - Substitute with dried thyme: Thyme has a slightly different but complementary herbal flavor that works well in roasts.

• minced garlic - Substitute with garlic powder: Garlic powder provides a concentrated garlic flavor and is a convenient alternative.

• Allow the porketta roast to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Wrap the cooled porketta roast tightly in aluminum foil or plastic wrap to maintain its moisture and flavor.
• Place the wrapped roast in an airtight container or a resealable plastic bag to further protect it from air and moisture.
• Store the porketta roast in the refrigerator if you plan to consume it within 3-4 days. This ensures it stays fresh and safe to eat.
• For longer storage, freeze the porketta roast. Ensure it is wrapped tightly and placed in a freezer-safe container or bag. Label it with the date to keep track of its storage time.
• 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.
• 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 it is heated through without drying out.
• Alternatively, you can slice the porketta roast and reheat individual portions in a microwave-safe dish, covered with a damp paper towel to retain moisture. Heat on medium power in 1-minute intervals until warmed through.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the leftover porketta roast in an oven-safe dish.
  3. Add a splash of broth or water to keep the meat moist.
  4. Cover the dish with aluminum foil.
  5. Heat for about 20-30 minutes, or until the internal temperature reaches 165°F (74°C).

• Stovetop Method:

  1. Slice the porketta roast into thin pieces.
  2. Heat a skillet over medium heat and add a bit of olive oil or butter.
  3. Add the pork slices to the skillet.
  4. Cook for 3-5 minutes, flipping occasionally, until heated through.

• Microwave Method:

  1. Place the porketta roast slices on a microwave-safe plate.
  2. Add a damp paper towel over the pork to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking and stirring halfway through.
  4. Continue heating in 30-second intervals until the pork is hot.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the leftover porketta roast in a vacuum-sealed bag.
  3. Submerge the bag in the water bath.
  4. Heat for about 1 hour, ensuring the pork reaches an even temperature throughout.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Slice the porketta roast into even pieces.
  3. Place the slices in the air fryer basket in a single layer.
  4. Heat for 5-7 minutes, shaking the basket halfway through, until the pork is warmed and slightly crispy.

• 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, pepper, fennel seeds, oregano, basil, and minced garlic.

• Roasting pan: Holds the pork shoulder while it roasts in the oven, allowing for even cooking.

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

• Knife: Used to mince the garlic and later to slice the pork after it has rested.

• Cutting board: Provides a stable surface for mincing garlic and slicing the pork.

• Measuring spoons: Used to measure out the olive oil, salt, pepper, fennel seeds, oregano, and basil accurately.

• Tongs: Useful for handling 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, helping to retain its juices.

• Serving platter: Used to present the sliced porketta roast once it has rested and been sliced.

Prepare the rub in advance: Mix the olive oil, salt, pepper, fennel seeds, oregano, basil, and minced garlic 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 repeatedly opening the oven.

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

Rest the meat properly: Letting the pork rest for 10-15 minutes ensures it stays juicy and makes slicing easier.