Porketta II
Source of Recipe
chitterlings
List of Ingredients
1 3 to 4 lb. boneless Pork Butt or Shoulder
1 tsp. crushed Fennel Seed
2 tsp. dehydrated Onion Flakes, crushed
1/2 tsp. dried Rosemary, crushed
1/4 tsp. dried Oregano Leaves, crushed
1 tsp. Salt
1/2 tsp. Coarsely Ground Black Pepper
1 tsp. Garlic Powder
1 tsp. dry Barbecue Seasoning
Recipe
Put all herbs and spices in a small coffee mill and grind fine. Place crushed mixture in a small bowl.
Untie and unroll piece of meat until it is laying out flat in front of you. Rub half the ground seasonings on all surfaces of inside of meat and rub in good with fingers. Turn meat over and repeat with remaining crushed
seasonings.
Roll meat back up tightly jelly roll style and tie all along piece of meat knotting along top seam where meat meets meat. If there is any spice laying around, rub it on meat. Place in 1 gallon zipper bag and throw in fridge
for 2 days. On the third day, prepare barbecue to cook meat. Wrap meat in heavy duty aluminum foil and seal tightly. Lay on grill. Turn meat every 15 minutes. When meat reaches 120 degrees, remove foil and lay directly onto grill. Cook from 1-1/4 hours to 2 hours. Use a thermometer to check for doneness. When it reaches 160 degrees, meat is done. Let sit 15 minutes before slicing.
For oven roasting, lay roast on a rack in shallow roaster, hopefully one with a lid or you can cover with foil. Place in a preheated 325 degree oven with meat thermometer inserted 1/2 way through thickest part of meat.
Roast 1-3/4 hours to 2-1/4 hours. This is determined by how large a piece of meat you are cooking. Again, when thermometer registers 160 degrees, your meat is done. Let sit 15 minutes before serving.
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