Recipe for Porketta in Crock Pot Easy and Delicious Ideas

If you’re craving a flavorful and tender pork dish that practically cooks itself, look no further than this porketta recipe in a crock pot. Porketta, also known as porchetta, is a traditional Italian roast known for its aromatic herb crust and juicy, melt-in-your-mouth texture.

By adapting this classic recipe to a slow cooker, you can enjoy all the rich flavors and succulence without heating up your oven or constantly monitoring the cooking process.

This recipe is perfect for busy weeknights or leisurely weekend meals when you want something hearty and impressive with minimal effort. The slow cooker gently braises the pork, infusing it with garlic, rosemary, fennel, and other spices, resulting in a mouthwatering main course that pairs beautifully with a variety of sides.

Whether you’re a pork lover or simply looking to try a new twist on an Italian favorite, this crock pot porketta will quickly become a staple in your recipe collection.

Why You’ll Love This Recipe

Simple and hands-off: Thanks to the crock pot, you can set it and forget it. No need to babysit the oven or stir frequently.

Bold flavors: The combination of garlic, fennel seeds, rosemary, and lemon zest creates a vibrant herb crust that enhances the pork’s natural flavor.

Tender and juicy: Slow cooking ensures the porketta is incredibly tender and juicy, making it perfect for slicing or shredding.

Versatile: Serve it as a roast, in sandwiches, or alongside your favorite vegetables for a comforting meal.

Ingredients

• 3-4 pounds pork shoulder roast (boneless, skin-on preferred for extra flavor)
• 4 cloves garlic, minced
• 2 tablespoons fennel seeds, toasted and crushed
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon lemon zest (about 1 lemon)
• 1 teaspoon crushed red pepper flakes (optional, for a slight kick)
• 1 tablespoon kosher salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil
• 1 cup low-sodium chicken broth or white wine (for moisture)
• Fresh parsley for garnish (optional)

Equipment

• Crock pot / slow cooker (at least 5-quart capacity)
• Small skillet (for toasting fennel seeds)
• Mixing bowl
• Sharp knife (for scoring the pork and mincing garlic)
• Meat thermometer (optional but recommended for perfect doneness)
• Tongs or fork (for handling the pork)

Instructions

1. Prepare the fennel seeds: Heat a small skillet over medium heat. Add the fennel seeds and toast for 2-3 minutes until fragrant, stirring frequently to avoid burning. Remove from heat and crush roughly with a mortar and pestle or the back of a spoon.
2. Prepare the pork: Pat the pork shoulder dry with paper towels. If the skin is still attached, score it lightly with a sharp knife in a crosshatch pattern to help the seasoning penetrate.
3. Make the herb rub: In a mixing bowl, combine the minced garlic, crushed fennel seeds, rosemary, thyme, lemon zest, red pepper flakes, salt, and black pepper. Add the olive oil and mix to form a paste.
4. Rub the pork: Massage the herb mixture all over the pork shoulder, making sure to get into the scored skin and any crevices. This will build layers of flavor.
5. Sear the pork (optional but recommended): Heat a large skillet over medium-high heat. Add a little olive oil and sear the pork on all sides until browned, about 3-4 minutes per side. This step adds depth and color but can be skipped if short on time.
6. Place pork in crock pot: Transfer the pork shoulder to the slow cooker. Pour the chicken broth or white wine around the pork (not over the top to avoid washing off the rub).
7. Cook low and slow: Cover and cook on low for 8-10 hours, or on high for 4-5 hours. The pork is done when it reaches an internal temperature of 195°F and pulls apart easily.
8. Rest and slice: Remove the pork from the crock pot and let it rest for 10-15 minutes. Slice thinly or shred with forks, depending on your preferred presentation.
9. Serve: Garnish with fresh parsley and spoon some of the cooking juices over the top for extra moisture and flavor.

Tips & Variations

“For the crispiest skin, after slow cooking, place the porketta under a broiler for 3-5 minutes.”

Make ahead: The porketta can be seasoned the night before and refrigerated, allowing the flavors to deepen.

Spice it up: Add fennel pollen or smoked paprika to the rub for a smoky twist.

Use pork belly: For a fattier, richer version, substitute pork shoulder with pork belly, but reduce cooking time slightly.

Make sandwiches: Shred leftover porketta and serve on crusty rolls with provolone cheese and sautéed peppers.

Nutrition Facts

Serving Suggestions

This porketta pairs wonderfully with a variety of sides. Consider classic Italian accompaniments like roasted garlic mashed potatoes, sautéed green beans with almonds, or a simple arugula salad tossed in lemon vinaigrette.

For a rustic meal, serve alongside creamy polenta or crusty bread to soak up the flavorful juices. Leftovers can be transformed into delicious pork sandwiches, tacos, or even added to pasta dishes for an extra burst of flavor.

Conclusion

This crock pot porketta recipe is a fantastic way to enjoy an Italian classic with minimal fuss and maximum flavor. The slow cooker method enhances the pork’s tenderness while the herbaceous rub ensures every bite is packed with savory, aromatic goodness.

Whether you’re preparing a comforting weeknight dinner or impressing guests at a casual gathering, this dish offers versatility and deliciousness in every slice.

Give this recipe a try and you’ll find yourself reaching for it again and again. For more hearty and flavorful recipes, don’t miss our homemade meatball recipe, classic chicken parmesan, and slow cooker beef stew.

Happy cooking!

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