Italian Porketta Roast for Sandwiches

A little bit north of Harrisburg is an area of Pennsylvania that is called the Coal Region.  In the early 19th Century it was settled by immigrants who came to mine the rich anthracite coal beds found there.  The ethnic make-up of the region is diverse.  This is reflected in the stick-to-your-ribs-cuisine that I think makes it one of the best kept secrets from the rest of the world.  It's the kind of food that is perfect for the cool, rainy day I woke up to this morning in Central Pennsylvania.

This recipe for Italian Porketta comes from my friend and true coal cracker, Vivian - an absolutley outstanding master in the kitchen. She's one of those masters who cooks by memory - adds a pinch of this and a pinch of that - so anytime I can get a written recipe out of her, it's a bonus score.  I present this one to you in her own words.  I swear everything that comes out of her kitchen is melt-in-your-mouth delectable.  Viv works in my office and often keeps our bellies full at the lunch hour.  It is entirely and solely her fault that I could lose a pound or 50.  I fired her the other day for filling up a basket at the front desk with Halloween candy.  Truth be told, the Pennsylvania Democratic Party could not survive without her.

Many of the dishes that come from the Coal Region are for crowds or big families - a reflection of a time when families and friends gathered for meals.  This Italian Porketta is especially good to put in the crockpot on Saturday night to have on hand for some Sunday football-watching. (Nerdy-Boy leaps out of bed on Sundays when he knows it's going to be a Steeler/Porketta day.)  Make sure you pick-up some extra crusty rolls at the grocery so you can make sandwiches out of this very tender, juciy pork.

And if you want to learn more about the Coal Region - you can here:  http://www.coalregion.com/.

Italian Porketta Roast for Sandwiches


5-6 lb Boneless Pork Loin or Picnic Roast (Picnic Roast is best)

Place in roasting pan with half to ¾ box of low sodium chicken broth

Season just the top with Kosher Salt & cracked black pepper

Season Pork with Roasted or regular garlic powder

Season liberally with Italian dried seasonings (McCormick’s or your favorite brand name)

Cut two large onions into 1 inch pieces

Cut two red or yellow bell peppers 1-inch pieces

Place onions and peppers around the roast, then cover

Bake at 350˚ for 2-1/2 hours or until thermometer registers 165˚ to 170˚

Let the covered roast rest on a rack until it is completely cooled

Pull/shred pork, then place back in the broth with onions and pepper for sandwiches

If needed add more chicken broth
Best served on Kaiser Rolls with horseradish sauce

Option for cooking: Use a crock-pot providing it is large enough to hold a 6 lb roast. Cook on high 8 to 10 hours and again until temperature reaches 165˚ do not place peppers and onions in crock-pot with the roast instead use the baked peppers and onions method and then add after you pull the pork. Place pork and veggies back into the crock-pot on low to serve your guests a great warm Porketta sandwich
Option: I baked my peppers and onions at 425˚ for 30 minutes. Leave peppers whole and cut large onions in quarters; coat with olive oil spray when baked let them cool the seed the peppers and cut unto slices. After you pull your pork roast add the peppers and onions to the Porketta mixture.