Pulled "Porketta" Sandwiches
March 19, 2020
"This is a great pulled pork recipe that is made in the oven. Using a porketta seasoned roast instead of the traditional “dry rub” changes this up a bit. Make sure you use a good quality bone broth or a low-sodium broth; since the porketta seasoning has a lot of salt you don’t want to add any more to this."
- Serving Size: 1 (463.7 g)
- Calories 1234.5
- Total Fat - 98.5 g
- Saturated Fat - 32.5 g
- Cholesterol - 175.8 mg
- Sodium - 4391.5 mg
- Total Carbohydrate - 44.6 g
- Dietary Fiber - 1.7 g
- Sugars - 15.9 g
- Protein - 40.4 g
- Calcium - 111.4 mg
- Iron - 3.9 mg
- Vitamin C - 5.6 mg
- Thiamin - 1.3 mg
Cut the porketta roast into 6 or 8 pieces.
Drizzle 2 tablespoons of the oil in a Dutch Oven or heavy bottom pot and bring to medium-high heat.
Add the porketta pieces to the pot and brown on all sides, adding a bit of oil if needed.
Move the browned porketta pieces to a plate; set aside.
Add 1 tablespoon oil to the pot and cook the onion until translucent.
Pour in 1/2 cup bone broth and apple cider vinegar and bring to a boil; cook for a couple of minutes and add the rest of the broth to pot.
Stir in the BBQ sauce and liquid smoke and add the browned porketta pieces.
Cover pot and cook in a 250 degree Fahrenheit oven for 2 hours; remove cover and cook for another 2 hours
Remove the porketta pieces with a slotted spoon and place in a large bowl; mix in the remaining BBQ sauce. You can add more sauce if you like.
Serve on fresh buns. (I like to add coleslaw to my sandwich).
Tips & Variations
No special items needed.