I tasted a delicious Italian-American recipe for pork roast for the first time, when I visited the home of our friend Michael’s parents, many years ago. Marena (Michael’s mom) called her pork roast a Porchetta (pohr-KAYT-tah). She would make a mixture of garlic, dill seed, ground pork, oregano and parsley and then pack that mixture into slits she cut into the top of a 4-pound pork-butt roast. She baked it for at least 2 hours and when it was juicy and tender, she pulled the meat off the bone and served it in burger buns. It took around five hours to drive from Minneapolis to Virginia, Minnesota but when we got there late at night, Marena would have ho...
Tags: Porchetta, porkcetta, porkchetta, porketta