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Spit-Roasted Porketta
Rolled into the pork, herbs flavor the meat throughout.
1 pork boneless shoulder roast (3 pounds)
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crumbled
1 1/2 teaspoons fennel seed, crushed
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
2 large cloves garlic, finely chopped
Paprika Coating (below)
1. Remove strings from pork roast. Unroll pork; trim excess fat. Mix remaining ingredients
except Paprika Coating. Rub parsley mixture evenly on inside surface of pork. Reroll pork;
tie with string. Cover and refrigerate at least 8 hours but no longer than 24 hours.
2. Heat oven to 375°F. Turn Function dial to Rotisserie. Make Paprika Coating. Sprinkle coat-
ing evenly on pork. Insert rotisserie spit lengthwise through center of pork; secure skewer
screws on both skewers holding pork.
3. Roast pork on rotisserie over baking/drip pan 50 to 60 minutes or until meat thermometer
reads 160°F (medium doneness). Remove rotisserie spit and holding skewers. Place pork
on platter; cover loosely with aluminum foil and let stand 15 minutes before slicing. Remove
string. Cut pork into slices. 12 servings.
Paprika Coating
1 tablespoon paprika
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Mix all ingredients.
Reprinted with the permission of General Mills, Inc.
