Pork Butt Porketta with Roasted Potatoes

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Serving: Serves 4 to 6

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1. Preheat oven to 325 degrees Fahrenheit.
2. Wash hands with soap and water.
3. Gently rub garlic and onion, rinse fennel and parsley and scrub potatoes with a clean vegetable brush, under running water, before prepping.
4. In a small bowl mix spices and half of the parsley. Set aside.
5. Make small, 1 to 1 1/2 inches deep, cuts around the roast— only large enough to fit a garlic clove. Add a double finger-size pinch of spice and garlic into cuts.
6. Rub roast with half the leftover spices. Wash hands with soap and water.
7. Heat a large skillet on high and add olive oil. Add roast and brown on all sides. Set aside.
8. Drain majority of oil from pan and add wine. As wine bubbles, scrape bottom of pan to deglaze. Set pan aside.
9. In a roasting pan double the size of the roast, place roast fat side up. Add onion, liquids from skillet and half the stock.
10 Cover roast with aluminum foil and bake for about 3 1/2 to 4 1/2 hours or until pork reaches an internal temperature of 180 degrees Fahrenheit, as verified by an instant-read meat food thermometer. During the roasting process, cycle between slightly browning base of roasting pan (or caramelizing) and basting with chicken stock to deglaze the bottom of the pan to prevent burning.
11. With about 1 1/2 hours left in cooking, remove foil, place potatoes around roast and stir to moisten. Top with remaining spices, parsley and stock. Continue cooking, uncovered, until potatoes are done.
12. Once an internal temperature of the roast reaches 180 degrees Fahrenheit as verified by an instant-read meat food thermometer, remove from oven. Let rest at least 15 to 30 minutes before slicing.
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