Porketta

Recipe Ingredients

6 lbs	2724g / 96oz	Boneless pork butt roast
2 teaspoons	10ml	Salt
2 tablespoons	30ml	Freshly-ground black pepper
12		Garlic cloves - chopped
1 cup	146g / 5.1oz	Chopped fresh parsley
1/2 cup	55g / 1.9oz	Fennel seeds
1/4 cup	59ml	Olive oil
1		Fennel bulb - finely chopped,
		Feathery tops saved for garnish
8		New potatoes - quartered
4		Carrots - peeled, and
		Cut into 2" pieces
4		Parsnips - peeled, and
		Cut into 2" pieces
2		Onions - cut into 2" chunks

Recipe Instructions

Preheat an oven to 325 degrees.

Cut the roast in half lengthwise and open it like a book. Combine the salt, pepper, garlic, parsley, fennel seeds and olive oil in a small bowl. Rub the seasoning mixture all over the pork, pressing the fennel seeds and garlic into the meat. Spread the chopped fennel bulb over the meat, then fold the meat back together and tie it with a string.

Place the meat in a roasting pan, cover and bake for 2 1/2 to 3 1/2 hours. Toward the last 40 to 50 minutes of cooking, scatter the potatoes, carrots, parsnips, and onions in the roasting pan around the meat, and continue to cook until pork is cooked through and falls apart when touched with a fork. Stir the vegetables now and then so they brown evenly.

Allow meat to sit for 5 minutes on a cutting board. To serve, pull the pork apart (instead of slicing), and serve with the roasted vegetables. Garnish with feathery fennel tops.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B07 broadcast 05-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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