The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

porketta recipe

NepaBill's picture

porketta recipe

Does anyone have an authentic recipe for Porketta?  All my online searches seem to yield the same two recipes (posted below). Any input would be of great value.  I will probably take the best of both recipes and combine, unless anyone can point me in the right direction.


most common recipe found all over the web:

  • 2 pound boneless pork loin roast

  • 3 tablespoons dill seed

  • 1 tablespoon fennel seed

  • 1/2 teaspoon oregano

  • 1 teaspoon lemon pepper

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon garlic powder

and this recipe which I think was from food network

  • 1 (6-pound) boneless pork butt roast

  • 2 teaspoons salt

  • 2 tablespoons freshly ground black pepper

  • 12 cloves garlic, chopped

  • 1 cup chopped fresh parsley

  • 1/2 cup fennel seeds

  • 1/4 cup olive oil

  • 1 fennel bulb, finely chopped, feather tops saved for garnish

plevee's picture

The Zuni Cafe recipe for mock porchetta is widely available on the web & is delicious. Just Google Zuni porchetta. Patsy

podwika's picture

Although I live in Raleigh, I grew up in NorthEast PA (Wyoming actually), which I assume is the NEPA in your name.


My grandmother's recipe was to use a boneless pork roast wrapped to hold it together, although I have also had good luck using boneless pork loin (not tenderloin).


Cut a few slits in the roast and insert whole cloves of garlic.  then cover the outside with salt, pepper, garlic powder, and dried dill weed.  That is it.  Slow cook it covered in the oven until it falls apart.


I have also started to do mine in a crockpot instead with a small amount of homemade chicken or beef stock.  I find that the extra gelatin from the stock helps keep the meat nice and moist after it has been shredded.


Let me know how it turns out!