Crockpot Porchetta

by jerseygirl 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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