Grilled Porketta
Grilled Porketta
Serves 6
1 hr.
active cooking time
6-8 hrs.
total cooking time
Grilled porketta is slow-cooked for hours until the herb-rubbed pork turns incredibly tender with crisp, flavorful edges.
Ingredients
A note about gluten and dairy: When served with gluten-free and dairy-free accompaniments, this recipe is gluten and dairy free.
- charcoal, for grilling (see Tasty Tips)
- disposable foil pan (approx. 13x10")
- water, for the foil pan
2-3 lb.
boneless porketta roast
2 cups
apple juice
- Kowalski's Signature Organic Black Garlic BBQ Sauce, for serving (optional)
- Kowalski's Pickled Red Onions (from the Prepared Produce Section), for garnish (optional)
Directions
- Preheat grill to medium-high heat; clean grill grates.
- Place foil pan beneath grates; fill pan halfway with water.
- Place porketta on the grates above the pan, fat-side up. Grill roast, lid down, until internal temperature reaches 160° (3-4 hrs.), spritzing or basting the roast with a little apple juice every 20-30 min.
- Remove porketta from grill; wrap tightly with foil, then plastic wrap. Place roast in a dry cooler with a tight-fitting lid; let rest for at least 1 hr. (up to 4 hrs.).
- Unwrap porketta; slice and serve with sauce and onions, if desired.
Tasty Tips:
- The amount of charcoal required depends on the size of the roast. For a 3 lb. porketta, we recommend at least 8-10 lbs. of charcoal.
- Don't skip letting the meat rest! This step promotes carryover cooking, redistributes juices, improves tenderness and helps prevent the meat from drying out.
- Apple cider vinegar or chicken broth can be used in place of apple juice.
- You can buy a seasoned ready-to-cook roast in the Meat Department or make it yourself. Season a 2-3 lb. pork shoulder with 3 tbsp. Kowalski's Italian Herb Blend and 1 tbsp. Kowalski's Special Seasoning Blend.
- Make it a sandwich! Layer leaf lettuce, porketta, pickled red onions and chimichurri between slices of our Signature Parmesan Pepper Focaccia (as pictured).
