27 Jul Porketta (Sudbury Style)
Posted at 18:37h
in
All Recipes,
Meats
by Ken Alger
- 2 tablespoons dill seed
- 2 tablespoons of fennel seed
- 2 teaspoons dried oregano
- 2 teaspoons lemon pepper
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon caraway seed
- 1 teaspoon anise seed
- 1 teaspoons kosher salt
- 2 teaspoons black pepper
- 4 pound pork shoulder
- Mix all spices together.
- Pre heat oven to 300 degrees.
- Slice 1 onion, and spread in bottom of roasting pan,
- Remove any rind from pork shoulder and rub the spice mixture over the shoulder
- Add water to the roasting pan to reach halfway up the sides of the shoulder.
- Cover tightly and cook 4 1/2 hours at 300 degrees.
- Strain and thicken drippings with diluted corn starch.
- Serve as pulled pork, with gravy and mashed potatoes.
Diane Neville
Posted at 03:21h, 10 FebruaryI will try your sudbury pork recipe 😀
So great your page. Always nice to find new recipes to try
Bonnie Amaral
Posted at 14:29h, 21 AprilI grew up in Chatham (southwest ontario), but grew up going to Sudbury every summer to spend a couple weeks with my Poppy. No matter how late we arrived at his house he would always have a porketta waiting for us, I’ve ranted and raved about the porketta in Sudbury to the point people have tried to make it for me, but it was never the same. I bought the marc angelo packed one and still not the same…….. at all. I was so sad thinking I would never taste it again, having no plans to take the 8 plus hour ride to Sudbury again (sadly) and I found this recipe.
This tastes exactly as I remember and I want to thank you so very much for posting this recipe, Now I can show people what real Porketta tastes like.