You need flash installed to view this header!

Porkett's

Submitted by: Cathy Czajkowski of Windber, PA | Date Added: 25 Nov 2009
Listed in: Main Dish

1 tbsp salt

1 tbsp pepper

1 tbsp oregano

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp parsley flakes

1 tbsp basil

1 tbsp rosemary

1 tbsp thyme

1 tbsp hot pepper seeds

3-4 lb pork roasters

Cut slits in roast making little pockets all around meat; fill with spices.

Place in roaster and add water until half way up roast.

Cover with lid and bake slowly, 250 degrees for about 6 hours.

Remove from oven and cool to room temperature or till you can touch it.

Shred meat from bones.

Strain juice and add juice to meat to moisten.

Serve on round buns with peppers rings.

Porkett's Pictures

This recipe currently has 0 pictures.

Comment on this Recipe:

Your Name: Your E-Mail (Not Published): Your Comments: For spam prevention, enter code: Code:

Porkett's Comments

This recipe currently has 0 comments. Add your own comment in the right hand menu.

Recipe Links:

Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version Liquid Conversions Weight Conversions Temperature Conversions Gas Mark Tables Vegetable Cooking Times Length Conversions

Jump to Category:

View Recipes by Location:

Other Recipes in this Category:

Pastasagna Flash Fried Chicken Carnitas w/ Lime, Avocado, and Red Onion Ceviche Zucchini Casserole Pierogi Casserole Pigs in the Blanket Casserole

Recipe Cloud Tags:

Rate this Recipe:

Currently 3.50/5
1
2
3
4
5

Rating: 3.5/5 (2 votes cast)

- Recipe Hit Count -

Comment Added

Thank you, your comments will be reviewed shortly!