This is our world famous porketta roast. This single cut of rolled, spiced pork is a delight. We also use this for our porketta sandwich, which is served on a bun with marinara sauce on top.

We recommend two different ways to cook a porketta. Baking or grilling.

Baking

1. Preheat oven to 350 degrees and set on bake. Place the thawed porketta in a baking dish and set in the oven uncovered on the middle rack for 1 hour. Turn porketta over and continue baking until thermometer reads 160 degrees.

or

2. Place the thawed porketta in an uncovered baking dish. Cook on the middle rack for one hour. Then turn the porketta over, add two cups of liquid (either wine, water or broth) and cover. Continue cooking until thermometer reads 160 degrees.

Grilling

1. Preheat the grill on medium-high indirect heat for 15 minutes. Place porketta on oiled grate in center of grill. Cover grill for 30 minutes, turn porketta over and continue cooking, turning every 20 to 30 minutes until finished cooking.

or

2. Place porketta in a baking dish on a grate in the center of the grill. Cover, and grill for 1 hour. After 1 hour, add two cups of liquid (water, wine or broth) and cover grill. Continue cooking for 30 minutes or until temperature reaches 160 degrees.

Tips for a successfully cooked porketta roast:

1. Buy a good thermometer! An “instant” works well for these instructions.
2. You may wish to raise the porketta off the bottom of the baking dish with a rack or rolled up coil of foil.
3. Pork is safe to eat even if it still has some color left to it. However, that turns off a lot of people. We recommend you take the roast off the heat when the thermometer reads 160 degrees. Let is rest for 10 minutes or so. The roast will top out at 165 degrees and the muscle will relax and the roast will be juicier or more tender.
4. While these are good instructions, you still have to keep an eye on the porketta and cooking equipment, you still have to cook.

NEVER put the porketta in a crockpot!!