Ingredients:
1 3-5 Lb Porketta Roast
1 Large Onion

Procedure:
Peel the onion and slice into 1/4" discs. Line the bottom of a dutch oven with the onion slices and top with the porketta roast. Cover, and cook in a 350¢ª oven for 30-45 minutes per pound until the internal temperature reaches 165-170¢ª or juices run clear.
Remove the roast from the dutch oven and allow to rest on a cutting board, loosely covered with foil for 10-15 minutes. Remove netting, and slice. Serve with its own natural drippings an cooked onions.
Serves 5-6

What is a Porketta?
You might find yourself asking, what exactly is this Italian Porketta roast and what makes it so good? The Porketta roast starts out as a boston cut pork shoulder, one of the juiciest and most flavorful cuts of pork. The roast is deboned, excess fat is removed and it is butterflied in preparation for the spice blend. This is where the magic happens. Our craftsmen apply Central's secret spice rub, to all sides of the meat; a delicious Italian blend that has been improved and refined for years. Our Porketta spice blend is one of Central's most coveted and sought after secrets. One taste of the Porketta roast and you'll know why: a flavor explosion that is sure to become a new family favorite! Finally, the roast is hand tied in netting and ready for your oven.


Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team