Porketta

PorkettaPorketta (a.k.a. porchetta) is pretty popular around these parts (Northern Minnesota). For those of you who aren’t familiar with this festive creation, a porketta is a highly-seasoned style of pork roast developed by Italian and Portuguese immigrants in the upper Great Lakes Region of North America in the 20th century. It seems to be most popular in Northern Minnesota, Southern Ontario, and the Upper Penninsula of Michigan, among other places nearby. It is widely available in this region and is often enjoyed during the holiday season.

This roast tends to be heavily crusted with herbs and spices including salt, black pepper, sugar, garlic, fennel and rosemary. The fat content of the roast (often butt or shoulder) results in a very juicy and tender piece of meat, which is commonly served on bread or buns as a sandwich. It tastes good hot or cold, and they’re great because you can keep the leftover roast in the fridge and make quick-and-easy sandwiches for several days.

I’ve made many porkettas in the past, but hadn’t tried on my new Egg… until last night. I dare say it was one of the finest I’ve tasted: so moist and tender. I’m sure it won’t be long before I indulge in this regional delicacy again.

January 20, 2007 | Comments (2)

2 Comments »

  1. I have an 8.56 lb porchetta roast and want to cook it on the green egg could you share your cooking times and temp with me please?

    Comment by Sharon Mulholland — January 18, 2017 @ 7:57 pm

  2. Hi Sharon,

    A few suggested guidelines:

    • Let the meat come to room temp for an hour or two before cooking.
    • A cooking temp of 325° is a good starting point.
    • Use the platesetter on the Big Green Egg for indirect heat.
    • You want a final internal temp of between 145° F and 160° F. Your roast will continue to cook once it’s removed from the BGE, so you can likely pull it at 135°, if you want your pork medium rare, or 150° if you prefer it medium.
    • Cooking time for an 8.5 pound roast will likely be a few hours, but can vary significantly due to various factors. Check the internal temp periodically to monitor the temperature and cooking rate.
    • After removing from heat, rest the roast for 15-30 minutes.
    • Prior to serving, you can blast the roast for 5 min at 500° F, to help develop a nice crust.
    • Happy Cookin’!

    Comment by nick — January 18, 2017 @ 8:26 pm

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