My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Tuesday, May 26, 2015

MAKE-IT-IN-THE-POT-MONDAY: Porchetta Style Pork Roast


Despite my long list of instructions below, this recipe requires very little hands on time. It's super tender and super tasty! Just make sure to prepare the day before.
{ Prep Time: 20 mins / Cooking Time: 4 hours / Difficulty: Easy / Yields: 8 servings }

Ingredients:
2 Tbsp fennel seeds
1 Tbsp kosher salt
2 tsp black pepper
1 tsp red pepper flakes
1 (5-6 pound) bone-in pork shoulder (A.K.A. Boston Butt)
6 large garlic cloves
2 Tbsp extra virgin olive oil (+ a little extra for drizzling)
your favorite jar of barbeque sauce
sandwich rolls, if desired

Directions:

{DAY ONE} Takes about 10 mins.
1. As always, gather all your ingredients first to make sure you have everything you need. Place fennel seeds in a thin layer on a small plate, and microwave on high for 1 minute and 30 seconds, until seeds are light brown and fragrant. Meanwhile, slice garlic cloves in half lengthwise.
2. In a small bowl, mix your spices together. Place pork in a large ziplock baggie or glass baking dish that will fit into your fridge (I actually used a plastic grocery bag so the spices wouldn't end up all over my kitchen floor!) Rub spices all over pork roast, then loosely cover with saran wrap. (I just loosely folded the grocery bag over the roast.) Refrigerate overnight, allowing flavors to soak into the roast.

{DAY TWO }
1. Preheat the oven to 450 degrees. (NOTE: Surprisingly enough, even in brand new ovens, the temperatures can be slightly off. I highly recommend purchasing an oven thermometer just to make sure your temperatures are exact. Mine is off about 15 degrees, sometimes 20-30 degrees. So, it's just easier to have a thermometer that stays in my oven at all times to ensure that the temp is exactly where it's supposed to be. This is even more important if you're baking!) You can purchase one at Walmart or Target - you can find one for about $5 bucks.)
2. In a dutch oven, measure out your 2 Tbsp of olive oil. Set the heat to medium high and give the pot a minute or two to warm up. Remove your roast from the fridge and sear for 3-4 minutes on each side. (This will give the roast a nice brown crust to ensure the flavors are sealed into the roast during cooking.)
3. Drizzle top of roast with a teaspoon or so of olive oil. *see note below for crock pot suggestion* Cover and roast pork for 30 minutes at 450 degrees. Then, reduce the temperature to 300 degrees. Continue cooking for 3 hours and 15 minutes.
4. Remove from oven and transfer pork to a large cutting board. Let cool for 20-30 mins.

** Although I haven't tried this recipe in the crock pot yet, I have a pretty good feeling that it will work out just as well. If you're a brave soul and want to try it out, please post a comment under my recipe on how it turned out! My readers and I would greatly appreciate it! ;-) I would suggest following all the same steps above until you get to [*see note below...] Instead, after searing both sides of roast, I would place it in the crock pot and cook on low for 6-8 hours, possibly 8-10. Happy cooking! **

Recipe adapted from a recipe found on Epicurious 

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