Porketta

Ingredients

• 1 5-pound pork butt roast (or a boned sirloin tip roast)
• Salt and freshly ground pepper to taste
• 7 to 8 cloves garlic, peeled
• 4 cups fresh fennel bulbs and leaves, diced
• Handful of flat Italian parsley, shredded
• Garlic powder to taste

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    436 calories; 28 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 40 grams protein; 140 milligrams cholesterol; 283 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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at least 10 servings

Preparation

1. Cut the roast almost in half lengthwise, and open it like a book. Salt and pepper both cut sides. Rub both sides with garlic, and then sprinkle over garlic, the diced fennel and parsley, leaving a little of each to use on the outside of the roast.
2. Close up the roast and tie securely with string. Generously sprinkle garlic powder and pepper on the outside of the roast.
3. Place the roast in a pan, fat side up, and cover with the remaining fennel and parsley. If using pork, bake at 325 degrees for 4 hours or until the roast falls apart when tested with a fork. If using sirloin, bake for 2 hours at the same temperature.

4 hours 15 minutes