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Porkett's

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

Porkett's Ingredients


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


Porkett's Cooking Instructions


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.  


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Porkett's Comments

My mom was making porketts in the mid to late 60's for sale at the windber Moose. She started with a fresh Ham and cooked it for 10-12 hrs. Left by: Richard Stefanick (23 Oct 2016)

My mother stated to make porketts somewhere around 1964 +/- for sale at the windber Moose. We used lamonacas buns. These made the porketts. As time went on she started to add chopped liver to the mixture. Not my choice. Has anyone picked up Lamonaca's recipe for porkett buns? Left by: Richardstefanick (23 Oct 2016)

 

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