ROAST PORKETTA RECIPES

Steps:

• Combine first 4 ingredients and coaresly crush with a mortar and pestle, combine with remaining seasoning ingredients.
• Rub pork roast all over with olive oil, place in a large plastic storage bag.
• Combine seasoning mix with garlic.
• Sprinkle over roast, rub into roast with fingers.
• Let the roast stand at room temp 1 hour or up to 12 hours in the refrigerator.
• Heat oven to 450F degrees.
• Place pork, fat-side up in a roasting pan.
• Top with any loose seasonings in the plastic bag.
• Roast uncovered for 10 minutes.
• Reduce temp to 300F and continue roasting until internal temp reaches 155F about 1 to 1-1/2 hours.
• When done, remove from oven and tent loosely with foil.
• Let stand 15 minutes before carving.

Steps:

• You don't need to sear this roast. Not necessary. *See below for shredded porketta.
• Leave roast in netting and on trivet with broth on the bottom of the inner pot.
• Arrange whole (peeled or unpeeled) med-sized potatoes around the roast. They won't fit on the trivet, you can just place them sort of elevated next to the roast.
• Cook on High Pressure for 24 min* see note (about 8 min per lb.) and do a full 30 min NPR. Even if the pin drops, do not open the pot. Just wait.**If you want to shred the roast see notes below
• When NPR is done, open pot and carefully remove potatoes. Check the temprature of your roast. Your roast should have an internal temperature of about 168° F (75°C). If your roast has reached that temp then lift roast out with the trivet and let cool a bit before slicing.
• When roast has cooled enough to handle, carefully remove the netting. Be careful, sometimes netting can be elastic and make a mess with the seasonings. Slice roast as desired for plating.
• Serve roast and potatoes with the flavorful juices from the bottom of the pot. Thicken it with a cornstarch slurry if you want more of a gravy instead.