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Ingredient
Slow Cooker Porchetta
Introduce
Chef :
J.A.B.Slow Cooker Porchetta
I have heard of Porchetta for a while before trying it for the first time on January 1st, 2013. It was so good that day. A friend of mine gave me a recipe for it, but I never got a chance to make it. I finally looked up some recipes for the slow cooker and saw that they were basically very similar.
Ingredient
Food ration :
6-8 servingsCooking time :
8 Hours
1 tsp
Onion Powder
3 tsp
Garlic Powder
1 tsp
Ground Black Pepper
2 tsp
Dried Basil
2 tsp
Rosemary
2 tsp
Dried Oregano
3 tsp
Dried Parsley
1 tsp
Salt
2 tsp
Thyme
2 tsp
Fennel Seeds
2 cloves
Garlic, minced
1 cup
Cold Water
4-6 lb
Boneless Pork Butt Roast
Cooking instructions
* Step 1
Cut the pork roast in half. Mix basil, oregano, thyme, parsley, rosemary, fennel, garlic & onion powder, and salt & pepper in a food processor and process until smooth.
* Step 2
Spread herb paste all over pork halves. Pat the paste into the pork roast.
* Step 3
Put one half of the pork roast on top of the other, then place onto dish. Cover the dish and refrigerate for at least 4 hours. I highly recommend doing it overnight.
* Step 4
Place the onions and garlic into the slow cooker, then pour the water on top of that. Put the pork roast on top of the onions, garlic, and water. Close the lid, put the temperature on low, then set the timer for 8 hours.
* Step 5
When it is all done, take the pork roast out and put it on a cutting board. Using two forks, pull apart the pork. It will be so tender, that this will be so easy.
* Step 6
Enjoy!
Note: if there is a photo you can click to enlarge it
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