Porcetta
From lacrenshaw 15 years ago
- 11 minutes to make
- Serves 36
This is one of our "go-to" party dishes due to ease of cooking, shredding and serving the meat. Serve as a sandwich on your favorite roll or over rice or pasta to change it up a little.
Ingredients
- 6 to 8 pound pork shoulder shopping list
- garlic cloves, to taste shopping list
- hot peppers (optional & we do not use) shopping list
- dried basil, to taste shopping list
- dried rosemary, to taste shopping list
- dried parsley, to taste shopping list
- Dried oregano, to taste shopping list
- 2 bay leaves shopping list
- 2 to 3 cups of water shopping list
How to make it
- Trim as much of the fat from the pork shoulder as possible.
- Preheat oven to 250 degrees F.
- Cut slits in the trimmed meat and insert sliced garlic cloves and hot peppers, if desired.
- Rub with the herbs/spices.
- **Fresh herbs do not work as well in this dish as dried.
- Place pork in a heavy Dutch oven with a tight-fitting lid.
- Add water to a level about halfway up the sides of the roast.
- Bake, covered, for approximately 11 hours (while you sleep!).
- Remove meat from oven.
- Stir with meat fork to break up or shred the pork.
- Allow to sit for any grease to rise.
- Defat meat juices.
- Eat, eat, eat and enjoy!
- **It's a safe bet that the aroma will waken you during the night. That's a good time to check the water level in the pot.
People Who Like This Dish 6
- smartino Nowhere, Us
- joe1155 Munchen, DE
- binky67 Ellicott City, MD
- morninlite Kalamazoo, MI
- greekgirrrl Long Island, NY
- lacrenshaw Horsham, PA
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The Rating
Reviewed by 3 people-
Wonderful...I can smell it now!! High 5!
greekgirrrl
in Long Island loved it
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" It was excellent "