Porketta Sudbury-Style

Homemade Porketta at a Fraction of the Cost!

Make your own Porketta for a fraction of the cost!

Porketta (porchetta) is a traditional Italian-style pork roast that has become a trademark dish of the city I’m from, Sudbury, Ontario. The major difference between the Italian delicacy and Sudbury’s trademark version is the use of dill in place of fennel seeds. Since I could not find fennel at four different grocery stores, I decided to play with the recipe and come up with my own version of Porketta since I love this succulent roast and I find the store versions either too fatty, or too expensive.

While a pork shoulder or butt is traditionally used for this roast, I used a picnic-style pork shoulder cut which is usually only seven or eight dollars for a three-pound roast when you catch them on sale. I trimmed off the fat rind, and made cuts along the natural grain of the meat to hold the spice mix. Since this roast has a bone, if you place it fat-side down, the grain to cut along will be obvious.

Prepping Pork Picnic Shoulder

If you use the picnic shoulder cut, trim the heavy fat and follow the lines of the meat to make deep slices.

Preheat your oven to 350 degrees, and prepare the spice mix in a small bowl as follows:

Porketta Spice Mix

Salty with a touch of heat from the pepper, porketta spices are a unique blend.

Use two tablespoons each of:

Coarse salt, coarsely ground black pepper, whole peppercorns, dill, minced garlic, oregano, lemon zest and onion powder. Add just enough olive oil to make a paste of the ingredients. If you stir as you add the oil, you will see when it just pulls together.

Use Olive Oil to Add Crunch to your Porketta

Although not traditional, using olive oil to make a paste and removing the pork fat still allows you that delightful crunch on the outside of your Porketta.

Press one heaping tablespoon of the spice mix into the two cuts you will make into the roast. Pour the rest of the mixture over the roast and rub it in well with your hands, coating the entire roast. The coarse salt will help the rest of the spices permeate the meat of your roast.

Bake at 350 for two hours, or until the temperature reads 160 on a meat thermometer. Transfer to a serving plate and lightly cover with foil to rest for about ten minutes so the juices can redistribute and you will not have a dry roast.

Do not Overcook Pork

Do not overcook your Porketta. Roasting until it reaches 160 degrees then tenting with foil will ensure a juicy roast at a safe temp for eating.

Serve with your favourite sides. How easy was that? We just turned a roast under ten dollars into a 15-dollar or better pre-made porketta!

Porketta from Home

Did I mention that leftovers make great sandwiches?

About Tami McVey

I've always been very passionate about writing and cooking so I thought I would combine the two, and help others learn to cook budget-friendly, health-conscious meals. I've been writing a monthly column for a newspaper for just over two years now, and it's recently been increased to a bi-monthly column due to interest! I just graduated from a second Business Administration program with a focus on marketing, and for the past three years I've been working on developing my writing career... turning my dreams into goals. Thank you for stopping by!
This entry was posted in How To, Recipes and tagged , , , , , , , , . Bookmark the permalink.

10 Responses to Porketta Sudbury-Style

  1. Sherman P Bastarache says:

    Tami! You just had to do this? I gave food up for lent and now I have to wait. Xoxoxo

  2. Raani York says:

    OMG – This looks fantastic. But I have to admit I hardly ever cook roast. Even thought I figure this one would definitely be worth a try! Beautifully made!

    • Tami McVey says:

      You can use the seasoning on a pork chop and bake it in the oven. I just wouldn’t be too liberal with it… I bet it would also be neat on chicken. I’m going to give that a try too!!

  3. Karen says:

    I make porketta using fennel and can’t wait to try your Sudbury version the next time I have a pork shoulder…it sounds delicious.

  4. Pingback: Astet Najacois – Stuffed Pork Roast | RecipeReminiscing

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s