porketta pot roast

The porketta pot roast recipe prep time: 15 minutes start to finish: 9 hours 15 minutes 8 to 10 servings

1 boneless pork shoulder (3 lb)
2 teaspoons Italian seasoning
1 1⁄2 teaspoons fennel seed, crushed
3⁄4 teaspoon salt
1⁄2 teaspoon celery seed
3 medium parsnips, peeled, cut into 3⁄4-inch pieces (3 cups)
2 medium sweet potatoes, peeled, cut into 3⁄4-inch pieces (3 cups)
12 cloves garlic, peeled, cut in half 1 1⁄2 cups water

1 If pork comes in netting or is tied, do not remove. In small bowl, mix Italian seasoning, fennel seed, salt and celery seed.

2 Pat seasoning mixture evenly onto pork. Heat 12-inch nonstick skillet over medium-high heat. Place pork in skillet; cook 5 to 10 minutes, turning several times, until brown.

3 In 4- to 5-quart slow cooker, place parsnips, sweet potatoes and garlic; pour water over vegetables. Place pork on vegetables.

4 Cover; cook on Low heat setting 9 to 10 hours.

5 Remove pork from cooker; place on cutting board. Remove netting or strings from pork. Cut pork across grain into slices; serve with vegetables and juices.

Notes and Tips:
Parsnips go unnoticed among the more colorful, popular vegetables in the produce aisle. This delicious root vegetable looks like a thick white carrot with creamy-yellow to white flesh. When cooked, it is sweeter than a carrot. Parsnips are a source of iron and vitamin C.

porketta pot roast recipe
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