Saturday, November 22, 2008

Crockpot Porchetta

This week I'm cooking recipes from some of my favorite food bloggers.... 

This amazing, fantastic, totally delicious recipe (did I mention we liked it) comes from Lisa over Jersey Girl Cooks. Lisa is another one of those bloggers who is always making meals that I want to make too. Her blog is always such a fun read & she got to go see Martha live, lucky her. 
Crockpot Porchetta
When she posted this recipe for pork cooked in a crockpot last week I couldn't resist making it. The herb rub just sounded amazing & you know how much we love pork. This was super simple to make, once the pork has been seared in a pan you just let it sit in the crockpot the rest of the afternoon.
Crockpot Porchetta
We stuck right to Lisa's recipe except we used a small boneless pork loin so ours took a lot less time to cook. Oh man, was this every tasty. We loved it for dinner & then again the next day for sandwiches. The meat is so flavorful from the herb rub that we didn't even put anything else on the sandwiches.

Crockpot Porchetta
from Jersey Girl Cooks

3 cloves garlic
1 T fresh rosemary
1/4 c fresh flat Italian parsley
1/2 T kosher salt
1/4 T lemon pepper
1/2 T dried oregano
1/2 T fennel seed
1/4 T onion powder
pinch of red pepper flakes
2 T olive oil
2 T canola oil
1 1/4 lb boneless pork loin
1/4 c white wine
1/4 c chicken broth

Process the garlic, rosemary, parsley, salt, pepper. oregano, fennel, onion powder, red pepper flakes & olive oil in a small food processor until they form a paste. Add water if it seems a little dry.

Cut a few 1-inch slits in the pork & stuff some of the herb rub in them. Rub 1/2 of the remaining rub all over the pork.
Crockpot Porchetta
Heat the canola oil over medium heat in a large sauté pan. Add the pork to the pan & brown on all sides. When brown remove the pork to the crockpot & smear with remaining herb paste. Pour the wine & chicken broth into the sauté pan to deglaze it & let boil for about 5 minute. Pour this mixture over the pork in the crockpot. Cover & cook on high for about 3 - 4 hours or until tender (Our pork was tender in 3 hours so we turned it to low & let it stay in the crockpot another hour.)

Pull the pork apart to serve. Add a little of the sauce from the crockpot to moisten the meat if you wish.

Serves 4

We served the pork with some roasted beets over wilted spinach & roasted carnival squash. Such a great meal!

7 comments:

Lisa said...

I am glad you liked it. Okay, so why does yours look so much better than mine? You take such beautiful pictures!

Lori said...

This does look real good. I have been thinking about doing something in the crockpot so I can do other things.

Deborah said...

I cook pork in the crockpot quite often, so I'll have to try out this recipe next time!

Grace said...

by the looks of that herb rub, i can see why your sandwiches didn't need any help being delicious. thank heavens for crockpots. :)

Psychgrad said...

Mmmm...pulled meat. The only time I ever eat pulled beef/pork is when the big rib festival comes to town. Now I'm regretting rejecting Giz's crockpot hand-me-down (due to lack of space).

Dom said...

Has anybody tried this recipe [ without the wine and broth ] in the oven or barbeque, rather than the crockpot ?

I am a slow roast porchetta fan, and am looking for a rub for pork picnic shoulder. The local bakery sells roast porchetta for $9.00 per pound, for a cut that can be purchased for $0.99 per pound.

I am going to try Jersey Girls rub this weekend. I had the butcher bone a pork picnic shoulder. I am considering cooking it on the barbecue.

Any advice is welcomed.

Susie said...

I can't get enough of this recipe! We doubled the amount of pork in the slow cooker so we could have ample left-overs.

Can't wait for tomorrow... Thanks for inspiring me to use the slow cooker in other ways that stew & chili!

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