Crockpot Porchetta

by lisa on November 12, 2008 · 34 comments

Traditionally, porchetta is a moist, Italian seasoned pork roast. It is typically made by deboning a whole baby pig, stuffing it with herbs, rolling it and roasting it. I could not fit a whole pig in my crockpot so I made some modifications.

I used a (bone in) pork loin roast and made a flavorful herb rub to slather over the pork. The loin is a less fatty cut making for a leaner dinner. Cooking the roast with the bone in, made it very flavorful. There was prep involved but once the roast was in the crockpot, I went about my day and took in the wonderful smell of garlic and herbs. We had this last night but the smell of my house still makes me hungry this morning. Take a look at the beautiful green rub…..

The best part of this meal is the leftovers. If you make this, make sure you hoard some for the next day. Saute some broccoli rabe with garlic and roasted red peppers. Spinach will do fine also. Then serve the pork on a sandwich with the veggie mixture and some melted sharp provolone cheese. If you like pork, you will be in heaven.

I joined The Barefoot Bloggers and tomorrow will be my first post as part of this group. Have a great day!

Crockpot Porchetta

herb rub:
5 cloves garlic
2 TBS fresh rosemary
1/2 cup fresh parsley
1 TBS kosher salt
1/2 TBS lemon pepper
1 TBS dried oregano
1 TBS dried fennel seed
1/2 TBS onion powder
1/4 tsp red pepper flakes
2 TBS olive oil

2 TBS canola oil
4 lb pork loin roast
1/2 cup white wine
1/2 cup chicken broth

Put all the herb rub ingredients in a small food processor and process until the consistency of a paste making sure to scrape the sides of the bowl. Add a spoon or two of water if the rub is too dry. With a knife, make several one inch slits in the pork roast and stuff some of the rub in these spaces with a spoon or your fingers. Slather half of the remaining rub on the roast. In a large fry pan, heat the oil on medium high and brown the roast on all sides making sure it does not burn. Remove the roast and put in a large crockpot. Spread the remaining rub on top of the roast. Add wine and broth to the pan to deglaze and bring to a boil. Simmer for 5 minutes then pour the liquid onto the roast. Set the crockpot on high and cook for about 6 hours or until roast is very tender.

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{ 34 comments… read them below or add one }

Barbara Bakes November 12, 2008 at 11:58 am

This looks so yummy! I can just imagine the wonderful smell all day long.


Cathy November 12, 2008 at 12:27 pm

This looks so delicious. Great combination of herbs and spices in the rub. Whatever would we do without our crockpots?


Barbara November 12, 2008 at 12:46 pm

That pork looks delish. I really love your Jersey dishes. We spent a few days there one summer visiting friends and it was great. I have to go back again as a grownup (I mean without children).


Patsyk November 12, 2008 at 1:40 pm

I love that herb rub! I can almost smell it cooking now! Nice work!


kat November 12, 2008 at 2:06 pm

oh this is wonderful, I’m bookmarking it for a nice snowy sunday


Aggie November 12, 2008 at 2:14 pm

Oh Lisa, my mouth is watering! This sounds fantastic, especially thinking about those leftovers with some broccoli rabe on a sandwich!!


Emily November 12, 2008 at 2:29 pm

Lisa your roast looks so good! I can just imagine how your house smelled! Love it!
I have been thinking about joining the Barefoot bloogers . . . I love Ina’s recipes . . . but since I am going to school time is an issue . . . we will see! I can’t wait to see more!


Maria November 12, 2008 at 2:29 pm

I love all of the herbs here!


Allie November 12, 2008 at 2:57 pm

Wow that looks delicious, I bet it smells like heaven with all the herbs!


Dawn November 12, 2008 at 4:00 pm

I can smell that rosemary cooking away!
This was creative dish that really reminds me a classic comfort food for those cold months.


Kuckie November 12, 2008 at 4:05 pm

YUM!!! Nice blog, yummy-looking food…and thanks for popping in on my little corner of the world!!


giz November 12, 2008 at 4:21 pm

I have to admit it – I have never made a pork roast before. This really looks appetizing and things that smell good get my vote.


biz319 November 12, 2008 at 4:22 pm

That looks great! Although I’ve had no luck with crockpots – I even have a Rival brand that goes to 10 hours, but it still looks stuff too fast. 🙁


Candy November 12, 2008 at 7:14 pm

Love the green rub! I need to use my crockpot more.


Lucy November 12, 2008 at 7:19 pm

Porchetta… geesh I don't think I've heard that word in ages!! Thanks for the memories that have returned 😉 and that looks sooooo good!

Pork & broccoli rabe together! Oooooh My, delish!!


Stacey Snacks November 12, 2008 at 8:25 pm

Can I come over for a sandwich tomorrow????????


priscilla November 12, 2008 at 8:29 pm

yummy, that looks good. the green paste is so neat!


Clumbsy Cookie November 12, 2008 at 8:40 pm

That rub is fantastic!!! Look at that color! Oh boy I love any pork dish!


Mary November 12, 2008 at 9:36 pm

Looks like it was worth the effort, Lisa. It really does look good.


Bunny November 12, 2008 at 9:52 pm

Your making me hungry! I’ve got boneless pork loin in the freezer, I know it would be better with the bone but i’m gonna try it !


doggybloggy November 12, 2008 at 9:59 pm

you could whisper at that meat and it would fall off the bone – this looks delicious – I dont use the crockpot often enough!


Robin Sue November 12, 2008 at 10:44 pm

Wow you have my mouth watering! I need to really get my crockpot out now after seeing all these crockpot recipes popping up everywhere. Looks great and I bet you really did enjoy those leftovers- to die for!


Jeff November 12, 2008 at 10:44 pm

I was so hoping to see you cram the whole pig in your crockpot. I love the sound of everything in this dish.


JyLnC November 13, 2008 at 1:14 am

This looks fantastic and something this Martha Stewart Challenged chic could prepare. I love my slow cooker.


Amber November 13, 2008 at 1:38 am

Porchetta, gotta love that name. You are still doing the low fat way aren’t you. I wish I could but all I see is cream and butter and chocolate and sugar in a recipe and the other pages just get blurry. Maybe I will just stalk what you make, because everything you make makes me want to eat at your house. Would I have to run? I don’t like to run.
I hate being a working woman, I can’t read all the blogs that I want to as often as I want. Instead I just want to bake and cook and throw parties and do what I want to do. You would be invited to my parties.


Pam November 13, 2008 at 1:54 am

Oh Lisa, this looks amazing. I bet your house smelled so good.

Good luck with your first Barefoot bloggers event. Looking forward to seeing the recipe.


Proud Italian Cook November 13, 2008 at 2:01 am

Oh Lisa, That looks amazing! Can I come for leftovers too??


That Girl November 13, 2008 at 2:05 am

I’ve never even heard of porchetta – I feel so sheltered.


Mrs. L November 13, 2008 at 8:22 pm

Oh I am so going to try this! Actually, I’m going to give the recipe to my husband for one of his “crockpot dinner” nights!


1215656559s20768 November 13, 2008 at 8:28 pm

This looks fantastic. I bet it is Full of flavor.


Jan November 17, 2008 at 7:37 pm

Oh gosh, this looks and sounds fabulicious. I’ve got to try it, I can just imagine the wonderful smells.


kat November 20, 2008 at 12:04 pm

We made this last night & it was incredible & so simple in the crock pot!


Jenns Three Graces September 30, 2009 at 11:24 am

I bought a pork roast at the Philly Italian market already stuffed and seasoned – very reasonable – browned onions and garlic – then the roast and put it in my crock pot with a little water and red wine – whoooeee!!!


pam May 3, 2014 at 7:39 am

Hi this sounds awesome! I have a porchetta boneless 3lbs. Wondering if this will work on it? Help this is dinner tonight! 🙂


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