Easy Recipe: Tasty Meaty Italian Pork Roast

Meaty Italian Pork Roast. This is a famous Italian recipe for sausage-and-fennel-stuffed pork loin rolled in pork belly and roasted. We've substituted pork loin for the shoulder since it holds together and makes slicing easier. It's best to prepare the porchetta the day before (without cooking) and refrigerate it overnight.

Simmered slow for a tender delicious main dish recipe. Pork shoulder is marinated with a blend of fresh sage, thyme, and rosemary and slowly roasted until tender in this Italian porchetta recipe. In a small bowl stir together Italian seasoning, rosemary, garlic, fennel. You can cook Meaty Italian Pork Roast using 10 easy ingredients and 11 simple steps. Here is how you cook it.

Ingredients of Meaty Italian Pork Roast

  1. Prepare 1 of 2-3lb pork shoulder (or pork butt, depending on where you live.
  2. You need 1 Tbsp of some fat, either coconut oil or lard works well.
  3. It’s 1 tsp of each of red pepper flakes, thyme and oregano.
  4. Prepare 1/8 of th tsp each ground cloves and gd nutmeg.
  5. It’s 2 tsp of each salt and pepper.
  6. Prepare 1 of whole onion, diced small.
  7. You need Half of a head of garlic, cloves peeled and rough chopped.
  8. You need 1 Tbsp of e/ tomato paste & anchovy paste (or fish sauce).
  9. You need 1 of celery stalk or whole green pepper, same as onion.
  10. Prepare 1 of med carrot, diced small OR 8-10 raisins, depending on size.

The Italian-style Pork Roast recipe out of our category Pork! Pat the pork roast dry with paper towels. Use a small sharp knife to make slits all over the pork, then insert the garlic slivers into the slits. Now you can easily skim off the excess fat, re-heat the juice in a pan on the stove, and use it as a sauce for the cooked meat.

Meaty Italian Pork Roast step by step

  1. Place crock pot on Low and/or for 6 hrs. Place your fresh or frozen meat in it. No need to defrost if it's frozen. Cover..
  2. In a 10" skillet, sautee the veggies, except the garlic and raisins (if using), until they're translucent, about 3 or 4 minutes..
  3. Add the spices, ALL of them, except the garlic and raisins..
  4. When they're aromatic and heated through (about a minute), add your garlic and keep sautéeing until the garlic begins to cook (30 more seconds)..
  5. Add the anchovy paste, if using. Stir until it's mixed in. Maybe another minute or so..
  6. When the mix is done, pour it over the meat. Put the cover back on..
  7. Add about half or 3/4 cup of water (or low sodium stock of your choice) into the skillet and add the fish sauce (oyster sauce works too) if you're not using anchovy paste) and tomato paste. Over the medium flame, stir all of it until dissolved. Make sure to get the fond mixed in as well (that's whatever is stuck to the pan). Adjust for salt..
  8. Pour the "sauce" over the meat, then add the raisins, if using them. Cover the crock pot and leave it alone..
  9. When the meat is fork tender, add potatoes and carrots if you wish. I like to add broccoli, but make it your own..
  10. Please note: don't add carrots AND raisins. They both add sweetness, necessary for this dish to taste meaty. Don't add sugar. It's too one-dimensional in taste. But too much sweetness will make this dish taste like dessert!.
  11. One more note: if you like, you can add tomatoes, either fresh or canned. 1 lb of fresh or 1-14.5 oz can of crushed canned tomatoes works. Use the liquid from the can to make the "sauce"..

Place pork on top of onions in roasting pan and then cover with foil. In the original version, the Italians spit roast a whole suckling pig, but this prochetta recipe is more manageable and On Christmas Eve most Danes traditionally eat pork roast – a kind of meat with the main virtues of fat, salt and crunch. I LOVE PORCHETTA, its an Italian roast pork dish. I like to change things up during the holidays with pork loin recipes that incorporate my favorite herbs and veggies. Remove roast from oven; tent with foil.