Porketta (Italian pork roast)


3-5 lb May Tree Farm pork boston butt roast

1 tsp dried thyme

1and 1/2 tbsp fresh basil or 1 tsp dried basil

1 tsp dried oregano

1 tsp celery salt

1 tsp garlic pepper

2 tsp kosher salt

1.  Rub seasonings onto the boston butt

2.  Brown on all sides in olive oil in a large sauteuse pan or large cast iron skillet

3. remove meat to platter and cover bottom of pan with sliced onion and minced garlic – put meat back on top of onions

4. bake at 325 degrees for 3-5 hours (depending on the size of the roast) until internal temperature reaches 160.

5.  Let stand 10 minutes before carving.

The one in the picture I made for Easter dinner.  It was a big hit!