Dor's Italian-Style "Porketta"

Fresh pork shoulder with skin
cooking oil

Porketta Rub (amounts guestimated - not given, only gave ingredients):
salt, about 1 1/2 - 2 tsp
black pepper, 2 tsp (Dor stressed, "lots of black pepper")
garlic powder, 1 tsp
Italian seasoning, 1/8 tsp - (Dor said "a little")
garlic, 2 tsp minced ; or 1 tsp garlic powder (can also put slivers in slits in shoulder,
3 - 4 large toes garlic, sliced)

Additional seasonings (amounts guestimated - not given, only gave ingredients):
1/8 tsp dill seed, "not much," she said
1/4 tsp rosemary, "a little"
1/4 tsp thyme, "a little"
1/4 tsp red pepper flakes; or whole red pepper put in slits in pork shoulder...pull out when roast is done

Preheat oven to 450°F.

To Prepare: (Note: If putting red peppers or garlic slices in pork, make slits and insert before applying rub and seasonings.)

Brush oil all over pork shoulder and rub liberally with porketta rub. Mix additional seasonings together and sprinkle over pork, pressing to adhere to rub.

Put seasoned pork shoulder on rack over pan and prepare as follows to make pork shoulder stand up. Take skewers and stick in top of shoulder and brace bottom of skewer in bottom pan, repeat this all around making a sort of tepee stand...will allow fat to drain as it bakes, allowing skin to crackle better.

Put in preheated oven and begin baking at 450°F for about 45 minutes...or until skin begins to crackle good. Reduce heat to 300°F and continue baking 1 1/2 to 2 hours. Skin should be bubbled all over (or crackled thoroughly). If some of the skin has not crackled, turn heat back up to 450°F and continue baking until crackled. Remove from oven. Allow to cool slightly; remove skin, scraping back side of skin to remove any fat that remains. Cut crackled skin in strips to put on meat in sandwiches...keep warm. If you find that some of the skin remains "soggy" and did not crackle, Spray with cooking spray, put lots of sea salt on it and return to 450°F oven and bake until crackles and real crispy.

Slice pork and keep warm for sandwiches. When ready to eat, put pork slices and pieces of crackled skin on kaiser rolls or soft roll of your choice. (Note: Dor does not put any dressing on rolls for these sandwiches...likes it just meat, "cracklin" and bread. I put mayo on my sandwich, but meat and skin make a very tasty sandwich.)
Betty in MS

http://www.nancyskitchen